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c(^l^alltol&7i^ . OcCOTL 


• f 


TAYLOR INSTITUTION. 




BEQUEATHED 


1 * 


TO THE UNIVERSITY 


1 ■ 


BY 




ROBERT FINCH, M. A. 




OP BALLfOL COLLEGE, 


1 




1 


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THE 



COMPLETE 



DISTILLER. 



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THE 

COM P L E T E 

DISTILLER. 

CONTAINING, 



1. The Method of perform- 
ing the various Proceiles of 
DiftillationY with Defcrip- 
tions of the feyeral Inflru- 
ments: The whole Doc- 
trine of Fermentation 
The manner of drawing 
Spirits from Malt, Raifin$, 
Moiofles, Sugar, (^c. and 
of reftifying them : With 
Inftru£tions for imitating 
to the greateft Perfe^on 



' both the Colour and Flar 
vour of Frincb Brandies. 

II. The manner of diftilling 
all Kinds of Simple Wa- 
ters from Plants, Flowers^ 

IIL The Method of making 
all the compound Waters 
and rich Cordials fo largely 
imported from France and 
Itafy ; as likewife all thofe 
nowmade itiGreatBritain. 



To which are added^ 

Accurate Defcriptions of the fcveral Drugs, 
Plants, Flowers, Fruits, &ff. ufcd by Dxftil- 
lers, and Inftrudlions for chufing the bed of 
each Kind. 

The Whole delivered in the plaineft manner, for the 
Ufe both of DtflilUrs and Privati FamHigs. 

B y J.COOPER, DISTILLErT 

LONDON: 

I'rinted for P. Vaillant in the Strand; and R. 
Griffiths in Patir*N9fter''Rsw* 

mIdccxvTl 



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THE 

PREFACE. 

IT is nowfome Ye'a^s jfihce I firfi 
formed a Defign of (Ofnpiiing a 
complete Syflem of t)ifiillation\ 
'and accordingly read moll of the 
Sreatifes on ibat SuhjeB^ and ex- 
iroBedfrom each what I thought, m- 
ce^ary for my Purpofe^ propofitig 
to fupply ibe DefeSls from my own 
$.xpefience. It is, however , more 
than provable, tbiat tbis Defign bad 
never been executed-, bad not a 
French Tredtife of DiJHllation* fell 

A3 iniq 

•, This Treatife is intitled Traite Raifinni de 
la t)iftillation\ ou La Difiillation rcduite en 
j^rincipes : Avte un Traiti des Odeurs. Par M. 
Ps*JKAH, Diftillateur. Printed at Par'tSt in th^ 
Year, M.pcc.i-ni. 



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PRE FA C E. 

mto niy Han^s ; hut finding in that 
Book many ufeful Ohfervations^ and 
a ^reat Number of Recipes for mak- 
ing various Sorts of compound Wa- 
ters and Cordials^ I determined 
tofinifh the Work I had begun^ being 
now enabled to render it much more 
ttfefulihanit waspoffibleformeiOther'r 
'icife to have done. What I have trat^ 
Jlatedfrom this Author^ willy I dare 
fay^ be kindly received by our Difiil- 
ierSf as the maftn^r of making many 
of the foreign Compound Waters', 
&c. has never before been puhlifhed 
in the Englifli Ldnguc^ge, And 
I flatter myfelf if the fever al Hints 
interfperfed through . this Trea- 
fife are carefully adverted to, Dif- 
,t illation may be carried to a much 
greater Degree of PerfeSiion than 
it is at prefent ; and the celebrat- 
ed Compound Waters and Cordials 
iff the Fi'ench and Italians, import- 
ed at fo great an Expenciy and 
' fiich Detriment tq the Trade of this 

J^atiot% 



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PREFACE. ,^. 

Nation^ may be made in EnglancJJ 
equal to thofe mamfaBured a- 
broad. 

My principal Intention bein^ to 
render this Treatije ufeful to all^ 
I have endeavoured to deliver every 
thing in the plainefi and mofl intel- 
ligible Manner, Beauty of Stile 
is not, indeed, to be expeBed in a 
Work of this Nature ; and there- 
fore if Perfpicuity be not wanting, 
J prefume the Reader will forgive 
me, if he meets withfome Paffages 
that might have been delivered in a 
more elegant Manner, I have al- 
fo, for the fame Reafin, avoided, as 
much as poffible. Terms of Art, and 
given all the Recipes in Words at 
length, 

Difiillationy tho long praSlifed^ 

has not been carried to the Degree 

of PerfeBion that might reafon- 

ably have been expeBed, Nor will 

A 4 this 



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PR EF A C E; 

4w appear furprixi*^, if it ke t^- 
dzredytkat tbeGw€ralityi)fDifiHhr^ 
proceed in the fame, beaten Tr&By 
without hardly fu/peSiing their Art 
6apabk of Improvenunts 5 m pv- 
ing themfthes any Trouke t^ >«-» 
fuire int^ the Ratisnak itftisfevetai 
Proceffes thsy ^alfy pttfitr^. JUjt 
imagine^ that tbz Theory ^f.DifiiUa-. 
Hon is very ahfltufe^ .and aioixe the 
Reach ofesntmon Capacities ; $r^ at 
feafii that it requiret a long and very 
affidueus Study to tamprehend 1/ ; 
andi therefore, foment themfelvei 
*0oiih repeating the Profejfes, wtthoat 
the ieaft Fariatim, This Opinion^ 
however ridiculous it insf appear 
to thofe not acquainted with the pr^ 
fent PraSHce of Difl tilers^ hui,. i 
amjatisfiedy been the principal Caufe 
why Difi illation has not been carri-. 
ed to the Height it ueuld oth$rwife 
have been. 1 hoije therefore mdsft'^ 
•soured in the folk^»i?fg Treaiife to 
dyffroy this- idle Opinion^ €tnd fh^to 

the 



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PRE FAG E. 

the Difiiikr ivao hetntiy frQceed on 
raif»fiitl i^incipi0Sy 4Md direSi bit 
EnfUifi^ h Jmb- a mannsr as can-^ 
mi fail of leading him to fucb Dif- 
cover Us in his Frofeffim^ as mUht 
attended with Advantage both t$ 
himfelf ansd bis Countiy* 

But if is mt tfi thofe w^y *who 
make Diftiilation their Prdfiffion^ 
that t hatfe tahoured to rendet 
this Treatifi afifuhy 1 have atfo eri^ 
deatourtd to extend its Utitity f* 
thofe who diftil Simple and Compound 
Waters for their won Ufey or to 
dijlribute to their indigent Neigh* 
hours. And for this Reafon I have 
adapted moft of the Recipes to fmall 
^antitieSy and briefly enitmerated 
th$ Virtues and Ufes of each Com" 
ppfition. , ,; >' 

The port Defcriptions of the moft 
cq,pital Ingredients^ and the Direc- 
tjqns for chujing the befl of each 

Kind^ 



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P R EF ACE, 

cohfidered as improper .:'• Becau/e tha 
Goodnefs of every Compofifioni tnufty 
in, a great Meafure^ depend on the 
Goodnefi of the Ingredients. 

As Typographical Errors are aU 
moji impoffible to be avoided, the 
Re^tder mil, I hope, pardon any ht 
ni0 chanqe to meet with in the enm 
fifing ^reatife ; and the rather as^ 
I dare fay y there are none but what 
lie may himf elf very eafily cor^ 
r0» 



T H B 



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THE 

CONT EN TS. 

Part L. 

Of the Diflillation of Spirits. 

Chap, ^*/^F Brewing in order to the Pro- 
^ duSlion 0/ inflammable Spirits* 

Page 2 
II. Of Fermentation. J 

III. Of Diftillation in general. , «6 

IV, Of particular Diftillation. ' 27 ' 
V, Of Alembicsy and their different 

ConfiruSiions. 29 

VI. Of the Accidents that toor often 

happen in performing the Pro- 

ceffes of Liiflillation. 33 

VII. Of the Methods of preventing Ac^ 

ci dents. 37 

VIII. Of the Remedies for Accidents^ 

when they happen. 41 

JX. Of the Necejfity of often cooling 

the Alembic^ as another means 

of preventing Accidents. 46 

X 



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* ■■" '7' c" d 'Sr S'jE' N ^'^^^^^^^ 



XI. Of tbe particular jidvantages at^ 

tending cytry, Kind of Dijiilla- 

tion. 5 1 

• \ Xtf-. Of mdieipropet for mji^mtibn.. 

• ~ :. - ' :•-> '•■■ 59i 

Xni. Of vahat^ is procured by Diftilla- 

tion, ■" 68 

XIV. Of the proper Seafon for DipHa-- 

'iiprit -'' • • • " ■■ "' "y 67 

Xy. Of the Filtration of Liatfors. 68 

^ tVt. Of m puliation 'of, mh Spi^ 

. rits: - yck 

XVlI. Of the Difiillation ^ Mlojes 

XVHt Of ihe Nature of BranMet, and 
tht Method of dimming them in 

Frkhce. '; • . • 76 

XIX. Cf the Biftinatim bf. Rum, So 

• ' XK-ZOf Sugar spirits. 83. 
XXi. Of mjin spirits^ ibid. 

'■■ XXII. Of Atrats. 86 

* X^tlH. Of Rt^ificatioH. 8g^ 

•MIV,. Of f be BavoUi-ing of Spirits. 97 

• JXXV. Of the Methods of cdhuring Spi- 

ftis^, - 101 

■"■•■•' ' " PAbt 



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C Q N T ^ K; T. S, 

Cot^aimi^ the MelAod of dr^iiUng Sim^ 
Heaters, v 

Chap. I.A) P Waien dr.awt 'by the cold 
^ StilL • Page 109 

II. Cy dijiilii»g SimpU Waters: fy tbe 
^emUc,. ; 1 14 

HI. of increa/Sm the Virtufs of Sim- 
ple. WatfTi by tueans o/O^a- 
tiott. . . . lii 

IV. Of the Method of procwing a 

Simple Water Jrom Vegetables ^ 
by preoioufiy fermenting tbe Fe- 
gefable before Difiillt^tion., 123 

V, Of tbe Stipple fVat<rs comptonfy in 

U/e. . 125 

VI. Of Orange-fimiaer Wafer > 127 

S\\, Of B^fi Water. 131 

VIII. Of Gmtmon Water, . 134 

JX. Of F<mitl Water, i^s 

X. Of P^fpff-^nmt Water, 136 

XL Of Spear-mini Water. . 137 

XIL Of Baim Water. ibid. 

XIII. Of Penay-rvfoJ Wat^r. . : »38 

yiW^ Of ]mmc9i Pepper W^ffr. J39 

. XV. Of Cajor Water. 140 

^XVI. Of Oranges Ped Water, -., -t i^ 

iXVII., Oftbg Wnttr ofUiH'M' .' 42 



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C: O N T E N r S. 
Part m 

Of making Compound Water i and Cordials* 

Chap. \.f\F Jlrong CinnamonWater P. 147 
II V Of Ciove Water. 1 5 

III. Of Lemon Water. 15a 

IV. Of Hungary Water. 153 
V. Of Lavender Water, 154 

VI. Ofatron Water. 156 

VII. Of Annifeed Water. 157 

VIII. Of Caraway Water. . 159 

IX. Of Cardamom-feed Water. 160 

X. Of Aqua Mirabilis. 162 

XI. Of Mint Water. 164 

XII. Of Pepper -mint Water, 165 

yi\\\. Of j^gelica Water. 166 

XrV. Of Orange Water.- 168 

XV. Of Plague Water.' 169 

XVL Of Dr. Stephens'^ Water. 172 

%Y\l. Of Surfeit Water. '173 

XVIII. Of Wormwood Water. 175 

XIX. Of Antifcorbutic Water. ^ 177 

XX. Of Compound Horfe^aiifh Water. 

• 178 

XXI. Of Treacle W iter.- ■"_ ■ 180 

XXII. ' Of Compound Camomile-flower Wa- 

ter. • . • ' J82 

•XXm. Of Imperial Water -^ - 1 83 

•XXIV. Of Compound Piony Water,- '184 

XXY. Of Nutmeg Water. 186 

XXVI. 



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C O N T E N T 1 

. XXVI. Of Compound Bryony Water. i88 

XXVII. CJ Compound Baum Water i or, 

Eau de Carmes. 190 

XXVIU. Of Ladies Water. 192 

XXIX. Of Cepba/ic Water. 193 

XXX. Of Heavenly Water ; rr jfqua 

Caleflis. 194 

XXXI. Of Spirituous Penniroyal Wa- 

ter. 195 

XXXII. Of Compound Parjley Water, igt 

XXXIII. Of Carminative Water: 197 

XXXIV. Of Gout Water. 198 
XXXV. Of Anbalt Water. 199 

XXXVI. Of Vulnerary Water ; or Eau d' 
Arquebufade. 200 

XXXVII. Of Cedrat Water. 201 

XXXVIII. Of Bergamot Water. 203 

XXXIX. Of Orange cordial Water-, or 
Eau de Bigarade. 204 

XL. Of Jafmine Water. 206 

XLI. Of the Cordial Water of Mont- 
pelier. 207 

XLII. Of Father Pin^ttWs Water. 2oy 
XLIU. Of the Water of Father Barna- 
bas. 208 
XLIV. Of the Water of the four Fruits. 

C ^ J 209 

XI .V. Of the Water of the four Spices. 

2IO 

XLVI, Of the Water of the four Seeds. 

211 
- ■ ^ XLVII. 



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CO.N T E n.'T(S, 

XLyil. Cf (b^JiviM Watfn Pjige 21a 

J^LVUl. Of Roman fTaisr. zi 3 

XLIX. 0/ Barhadoca r^rtyr. 214 

L. Of Ras Silts. zrs 

11. Of XJCqiubatigbt • z\ii 

LII. Of Hatqfia, izt 

LIII. Of Gold QtrdiaL . , 245 

LIV. Of Ckrdamum^ er j0r/(ws, 247 

LV. Of Geneva.' 248 

LVI. OfChtrry Brandy, »ca 

LVU. 0/ Ho/suy ^il/^. 8M 

LVIII. cy UfuftMiled HTatfr j ar JEgu 

fans wrcUlc. 355 

LIX, 0//i6* ^<»/fr of Bouquet. 256 

LX. Of Cyprus Wafer. 257 

LXI. 0/ Veflal Water. aci 

LXII. Of BMa/y ^tf/^r. s6(» 

LXni. Of Jbyaf Water. 2^1 

LXiV. Of, the Effence of Amber grife, 

Musi, and Gixt. zbt 

hXV, Of Feints. . 263 



m 



THE 

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Gdmplete Syftdm 

OF 

DlStlLLA'TlOM. 

JSTILLATldlSf is the Art of fcpa- 
rating, or drawing off the fpiritiioufl^ 
aqueous, and oleaginous Parts of i 
mixt Body from the groifer, and more tcr- 
reftrial Parts, by means of Fire, and cofl- 
deniing them again by Gold. 

We fhall therefcfre divide this ficHSia 
into three Parts 5 in the firft, we fliall ex- 
plain the Method of diitilling Spirits from 
various Sabfkncei ; in. the feconfd, the maQ** 
ner of drawii^ fimple Waters ; and in tha^ 
tliird, the beft Methods^of xnakin^ cordiai 
or compaund \Yater8« 

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2 A Complete Syfiem 

PARTI. 

Of the Difiillatton of Spifiis. : 

BY the Diftilbtion of Spirits is to be un- 
derftood the Art by which all inflam- 
mable Spirits, Brandies, Rums, Arracks, and 
the like, are procured from vegetable Sub- 
ftances, by the means of a previous Fer- 
mentation, and a fubfequent Treatment of 
the fermented Liquor by the Alembic, or 
hot Still, with its proper Worm and Refri- 
geratory. 

But as it is impoffible to extra£t vinoo$ 
Spirits from any vegetable Subjeft without 
Fermentation, and previous to this Brewing 
is often neccffary, it will be requifite firft to 
corifider thefe Operations. 

CH A P. I. 

X)f Brewings in order to the ProduSlion of 
inflammable Spirits, 

BY Brewing, we mean the extracting a 
TiniSure from fome vegetable Sub- 
ftance, oy difiblving it in hot Water, by 
which means it becomes proper for a vinous 
Fermentation. 

A 



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9f Diftillaticm. ^ 

A Solution, or fcrmpntablc Tindure of 
this kind>inay be procured, with proper 
]VIanagi?.ment, from any vegetable Subftance^ 
but the more readily and totally it difiblves 
in the Fluids the better it is fitted for Fer* 
mentation, and the larger its Produce ot 
SfHrite. All infpiflkted vegetable Juices 
therefore, as Sugar, Honey, Treacle, Man-* 
oa, Gf^. are very ' proper for this. Ufe, as 
they totally, difldive in Water, forming a 
clear and uniform Solution \ but Malt, for 
its Cheapnefs, is generally preferred in Eng^ 
land^ though it but imperfedly di0blves in 
hot Water. The v^orft fort is commonly 
chofen for this Purpofe ; and the Tindlure, 
without the Addition of Hops, or Trouble 
of boiling it, is directly cooled and fer^ 
nented. 

Burin order to brew with Malt to. the 
greateft Advantage, the three following 
Particulars ihould be carefully attended to ; 
J . the Subjea (hould be well prepared j 
that is, it fhould be juflly malted, and well 
ground : For if it be too little malted, it 
will prove hard and flinty ; and confequently, 
only a fmall Part of it diflblve in the Water ; 
And, on the other band, if too much malt« 
cd, a great Past of the finer Particles, or 
fermentable Matter, will be loft in the Ope-* 
Titipn« With regard to grinding, the Malt 
B 2 0iou!d 



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4 A Cmfitft^ Syftiffi 

0iould be reduced to a kind of coarief Meat ;f 
tot Experience has fhcwn, that by thiV 
mcaiw^ the whofe Subftancc of the Malt 
may, through the whole Proccfe^ continiki 
mixed with the Tincture, aird be diftiHcd 
with it i tvhereby a lafrger Quantity of Sp|u 
fit will be obtained, and alfo great Part of 
the Trouble, Time and Expence in Brew*^ 
ing faved. T^his Secret depends upon tho^ 
roughly mixing, or brifkly agitating the 
Meal, firft in cold Water, and then iff 
hot ; and' repeating this Agitation after th0 
Fermentation is finilhed : When the thick 
lurbid Wafh muft be imnnediately com- 
mitted to th? Still. And thus the two Ope- 
nations of Brewing and Fermenting may 
Very commodioufly be reduced to onie^ id 
the no fmall Profit and Advantage of- tlx€ 

The fecond Particular to be attended ta, 
Jb, that the Water be good, and properl^T 
applied. Rain Water h the beft adapted 
to Brewing j iot it i»t only cxtradlrs^ thir 
'Fin^aiure of the Malt better than any other > 
but alfo bounds in fermentable Partsi 
tvhereby the .Operatio*i is <|uickened, and 
the Yield of the Spirk increafed* The 
ftext to chat of Rain^ is the Water of Ri- 
sers and Lake', particukiHy fuch as wa<h 
any large Traftpf a fertile Country, or re- 
ceive, the- SuUnge of populous Town*w fetiC 

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tf DiftilUtioiu 5 

iwtiateVfir Waiter is u&d^ it mtkft Haxd in % 
fictt Sate upon the prepared Mdt^ ei|)iecl«liy 
ilF ^ cleistt Tifiifliffte be defired s 6iit th^ 
^reaifieft Care muil betdcchto {Mieveotttl}^ 
Malt ifrom running ii^to Lufn^ ^r t^lods | 
and, indeed, thibefl Wayto pre^dnn thl», 
ktO'^tJi fmali t^ntlty of c^ Water (4 
(he M^fiVft, and mix theni wetiio^therj 
aiter ivhich the remakiing Q^aantity oif Wa:: 
ler may be added in 4 State of boilnig) With-^ 
out thfcc Icaft Danger of cpagulaftwig tfef. 
Ma^lt, pr W'hdt th^ Piftitlei's cnU^^ ^akin]^ ^ 
P»ddin)j. 

It has. been found fey Experience^ that A 
(pertain Degtee of Beat is neceffary to ex- 
tra6t the whole Virtufe of the Malt: Thi« 
Degree tnay, by the above Mtfthbd> be de^ 
leriiHned to th^ greatetl Exa^nef^, a^ tha 
Heat of boiling Water may at once b« 
ledened to any affigncsd Degree df Warnrth^ 
by a proper Addition of cold Water i du^ 
Regard being had to the Seafon of tbeYear, 
and the Temperature Qi the Air, This Im- 
provement, with that mentioned above, of 
reducing the two Operations of Brewing 
and t'ertnentation to one, will be attendc^i 
With cqtnfiderable Advantage. 

With regard to th^, proper Quantify of 

Water,' it muft be obferved, tliat it too iittle 

be uftrd, a ^ifpid clamiaiy Mixture will be 

B 3 produced, 

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6 A Compute Syjhm 

prodUcedy Uttle diffkifcd to itxia^fA^ Her 
capable of extradiog all the folublr Parts 
prtlie Malt. On the other hand, loo much 
^ater renders the Tindure thin ^d aqyer 
cus, and by that meani increafes the Trour 
ble and Expence in all Parts of the Opera- 
|ioq«* A dae, Med)um» therefore, ihould 
be chc^en ; and Experience has fhew9f that 
a Wa(h about the Goodnefa of that dei^gned 
i)y the l/mdon Brewers for Ten Shilling 
Beer, will beft anfwer the Diftillers Pur-^ 
pofe. When a proper .Quantity of Water 
IS mixed with . the Malt, the whole Maf$ 
muft be well agitated, that all the foluble 
Fart£ of the Mw may often come in con- 
t2&i with d)e aqueous. Fluid, which being 
w^U faturated atter ftanding a proper time* 
mfaft be drawn off, freih Water poured on, 
end the Agitations repeated, till at laft the 
whole Virtue, or faccharine Swcetnefs of 
the Malt is extradedt and only a fixed 
hujky Matter remains^ incts^able of being 
diffolved by either hot or qold Water, 

The third requUiite Particular is, that 
fome certain Additfobs be ufed, pr Altera- 
lions made according to the Seafon of the 
Year, or the Intention of the Operator^ 
The Seafon of thb Year is very ncceflary to 
be cdnfidefcd. In ^ho Summer, the Water 
applied to the Malt muft be colder than in 
$bc Winters ai\d in bqt foUry Weatheri 
. ? the 

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' V: Diffillation. 7 

the Tindture muft be fuddenly cooled, other* 
Xvife it v^ill turn eager ; and, in order tp 
check the too great Tendency it has to Fer^ 
mentation, when the Air is hot, it will be 
ncceflary to add a proper Quantity of un- 
malted Meal^ which being much lefs diC 
pofed to Fefincntation than Malt, .^wfl| 
greatly moderate its |lmpeluofity, and fender 
the Operation fuitable to the Produ6lion of 
Spirits, which, by a too violent FermcAta-i 
tion, would, in a great Mtafurc, ' be difll- 
pated and loft, r . . 

C H A P. IL 

Of Fermentation^ » ' 

np H E Tinfturc, or, as the Dlftillers call 
^ it, the Wafti, being prepared, as itt 
the foregoing Chapter, it is next to be fer- 
mented 5 for, without this Opc^ration, jxo 
vinous Spirit can be produced. 

By Fermentation is meant that inteftine 
Motion performed by the inftrumental Effi- 
cacy of Water,' whereby the Salt, Oil and 
Earth of a fermentable Subjtft, are fepa- 
rated, attenuated, tranipofed, and again 
coHefled, and recompoledMn a particular 
Manner. 

B 4 The 

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The Doarinc of Fermentation,; is of th<r 
^ e^tcft Ufe, and flioaJ4 bp well under ftoo4 

f' every Diftiller, ^ it is the very Bafis of 
e; Arti ^nd,. perhaps, if more attended 
r Spirit, as \veU ^ ^ greatpr 
plight .be procured fron* 
ials than . at prf fent. W«^ 
%v down a <:o4icifc Theory 
^ before wp pfQce^d tpdgr 



Every fermentable Subjeft is compofed of 
Salt, Oil, and,?^ fubtil^p Earth j but thefe 
particles arc fo fmall, that, when afunder^ 
they are imperceptable to the S^nfes ; and^ 
therefore, when mixed with an aqueous 
Flui4^.t^y leav.e.jt tranfparent ; nrnthpi? 
|]iavQ fermentable . JBod^cs i^py Taftc, qcc^t 
^atpf Sw.ectn^fs. 

Thefe Partiples are each campofed of 
Salt, Oil and Earth, intimately mixed in an 
^dual. Gohefioi^ Connexion, and Union j 
and, -therefore^ when any one x>f thoftr 
principles, too much abound^ \n any Sub^r, 
je£t,- fo that an intimate Union is prevented, 
tJbe whole 'EiSicacy of the ]^ermentation i^ 
^thef flopped pr^impaired^ or at leaft lipc^^T 
^cd to one certain*^ Species* 

: This 



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. ^f Diftillatioiu r 9 

T\i» ^i|al Conneaioa of Salt^ Oi| ^nd 
Earth into a iingle compound Particle, form$ 
ft Corp«fde folt^e in Water 5 ot, tp fpieak 
jiKH'e philoibphacftlly^ thi? cqmpouncl.Cor**- 
fvSdt 46> ^ means ^itfi ikline Pacttcle9» 
XQimeded with the aqueou^ Corpufcle^ 
and mQved up and dowci with them. But 
where thefe Corpufcles are not tjius .cpn- 
neftcd with the Water, a Number of them 
joia together, and form either a grofe, or % 
loofe^ chaffy, and Cpwgy Matter. 

When thefe compound Particles are di* 
lilted with a fmfill Quantity of an aqueous 
Fliiid, they feel flippery, clammy, and 
wdtuous to the Touph, and affed the Tade 
with a kkad of ropy Swcctncfs, And whea 
a proper Quantity pf. the Fluid is added, a 
Commotion is prefently excited, and after* 
l^ards a fubtile Separation^ 

This Commotion ?ind Separation fitft be* 
gins in the whole Subftance ; for before tha 
Addition of Water, the Subjcfl: may ascmkin 
jn dry, folid, and large Pieces, ,as irt M^lt^ 
Sugar, &c. which being reduced 10 *Pow* 
der, each Grain thereof is an Aggregate of 
many fmallcr compound Corpufcles \ thefd 
being put into Water, diflblvc, arid fepa- 
f alcly float thercia;^ till at length, they be4 



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,10 A Complete Syjiem 

come {b fmall as to be invifible, and only 
thicken the Confiftenceof the Liquor. 

Tbefe Corpufcles being th«8 feparated 
irom one another^ there next enfues a Sepa- 
ration of their component Particleis ; that 
IS, the Salt, the Oil, and the Earth, are di* 
vided by the Interpoilkion of the aqueous 
Particles* 

The firft G>mmotion is no more than a 
bare Solution ; for the ialine Particles being 
eafily diffolvable in Water, they arc imme- 
diately laid hold of by the aqueous Particles, 
and carried about with them. But the fuc* 
cceding Separation^ or fermentative Motion, 
is a very different thing ; for by this the 
faline Particles are divided from thofe of 
Oil and Earth, partly by the Impulfe of the. 
others in their Motion, and partly by the 
Force of the aqueous {Articles, which are 
now continually meeting and dafhing againft 

them« 

* 

This Motion is performed by the Water, 
as a Fluid, or Aggragate of an infinite 
Number of Particles, in adhial and perpe- 
tual Motion } their Smallnefs being propor. 
tionable to that of the fermenting Corpuf- 
^e&y and their Motion, or conftant Sufcepti- 
bility of Motion, by Warmth, and the Mo« 
tioh of the Air, difpoiing them to move 

other 



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\:jf DiftiUatiqp. ^ i 

other fubtUe moveable Corpufcles aUb. The 
pertaia^ Agre^piei^of Figure, or Size be- 
iweea the a^[uepus. Particles, and thofe of 
iko Salt in thie fermentable Subjed, tends 
greatly to in^reaietbis Cpfi^qotxon ; for, by 
thU means, t]aqr are readiily -and, yiery clofely 
(Qimeded tog^u^^r ; and therefore mpvc 
iimoA like oQe,and the fame compound 
Corpufcle }.j»rhdilik tb^ Wa^r, is rnot at aU 
difpoied to ^c^ere imniediately.with either 
the^ Oil or ^artttt And thus, an uqiequsl 
Gonpuflion » cjscxtcdia t^^^pniypciund Uor- 
pufcles of ^e ferinenfablQ ^St^^ed i which 
bohcu^on at' lefigth ikiJ^es . ^t the falinp^ 
Particle, lo^fens the others, an<i finailly pro* 
duces a Separation of the original Connexion 
of the Subje^^v^ .-- 

An aqueous Fluid, therefore, is the true, 
and indeed the . only» InjOkruineot for pro^ 
curing a fermentable. Motion in thefe com^ 
jpound Corpufcles of the Subjcdl : For were 
an oily Fluid poured upon any fermentable 
Subjedtt no vinous Fermentation would en- 
fuej as the Oil pould neither give a fuffi- 
ipicnt Impulfe on the compound Corpufcles, 
which are groffer thaij its own conftitucnt 
Particles, nor divide the oily or falinc Par- 
ticles of the Subbed from their Connexion 
with the others, which detain, and, as it 
were, envelope, or dpfend them from its 

A^ont 

-'-.'■ The 



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i I lA VdmpUte ^Syfiem 



'i a.. 



:/l^t compotiiid Goi^ii«a<is ttf ' the Ifcr:^ 
VrteMaWeSnbjea being affBfted'by th* -pet> 
pc ttml Motipn of the r^rtlcfes ^ of the ^q tw^ 
bdsTluid, a proppr Degfte iX Matkm ft 
IbcCciSary, 'ot th«t tHc Par|iid!esvfpore H^^ 
a proper Tbcgnec of Velocity, whfcft {)fih-^ 
jcipally 'dtpehds bn eitemal; Ht^/ A tbh^ 

'^fohtely -ptcV^^m Fcirmehtrtipf!, tWiii it 
\?vin gffeafiy rietAtd, It { zn&k bdilijlg Heat 
W^^t^^%i^\H^. h\t^iA, oi-tiiid4 
«re 0e^rfee '^^f Htat jbetWi^^h ' Ftcfeislng tX- 
BbJfing, is'-^erefbfc the tttoftr proper fjf 
proxnotingafld quidfopning ^e^Opcratrori, ' 

The Admiffion of Air, alfo, thongh mtrt 
of abfolute Neiceffity, yrt greatly promotes 
and quickens the Adion, its being a capital 
Inftrunieijt in putting in a proper Degree of 
Motion the blfy Particles of the -SubjeSr; 
)But Whilftthe Air thus contributes 'tb haftcii 
the EfFedt, it caufes at the fame tinie by tts 
Adiivity ibtnfe retnatkabld- Altefatrons iii 
jthe oily Particles j iot it nbt Only nioves,^ btli 
abfolutely diffolvps and di^iates them /Irani 
their original Connexions 5 and thus carried 
them off with itfelffrom the whole Mafs, 
And, therefore, * though the Corifideration 
ti the Air does hot fo properly belong to 
Fermentation in the general; yet it does in 
particular 5 as having an accidental Ptfvref 

to 

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4f JXMh^n. \ ij 

to ' alttiJ every .%eciccr crf'this Operation a 
Confcquenlly itfr Agency ought to be welf 
oaderft6od,eitt|er to procure Akeratbns at; 
pieafiirein tlie ifermenting Mais^ or to prc-^ 
v^nt and torred impenifi^ Dangers. 

The oify Pfttticlfes tlwis feparatcd and dif- 
folved by the Air, are aciib elafiic, though 
tbcy probably derive that Property from 
their Intercourie wkh the Air itfelf, and 
their being rendered esftrecfiely minute* 

Wbep^ therefore^ aft a^eous Fluid iy 
added to a fermentable Sulked: expofed to 
atem^Gcafie ifeat^ a fermcs^tative Struggli^ 
immediately arife!, the faline Part of the^ 
t&sfifiwnSt Fanicl<$ being diflblved by the^ 
ccndnaal iidteftiM Motion of the Water, 
and cairried up^anddown with it in all Di« 
teBaoDdy aimdft an infinite Number of other 
ForCicles, aft welt fermentable, a$ aqueous^ 
ones $ wherfoe, b^ thi& CoUifion and At* 
tiidon^ the fiiline P^tides are diiTolved, 
tndfejparat^ fcom their. Connexion with 
the ody zcsA eatthyw And a& the oily Par-^ 
tipies arc the raoft. fubtte and elaftic;: they 
would, by this mean9> be thrown up to the 
Sucface of the Liquor^ and carded off by the 
Air,^ were they not clofcly conncfted with 
the earthy ones, whofe Gravity prevents 
their Evaporation,, and, by coming in con- 
ta^ wit^ ^Kh«rs of i\» £une kind, form 

Aggregations^: 



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i4 A CdmpleU i^flim 

Aggregations, and fink dov^A, with the^ 
oily Particles, to the Bottom, Bttt before 
thefe can form a Bulk too large to be fap« 
ported by the Water, many of the bih' Par- 
ticles 2re> by their frequent CoUificms 
with the aqueous Fluid, feparated from 
die earthy ones ; ^nd, by Degrees, more 
ftrbngly connefted again with the faline 
onesj whilft, ontheoither hand, the fame 
&line Particles imbibe fome of the earthy 
ones, which being left fingle, upon thdf 
Separation from die oily Particles^ floated 
about feparately in the Fluid* 

And hence proceed the fevefal difierent 
Confequences of Fermentation j ^z. u 
From the Separation of the faliiie Particles 
of the fermentable Subjed {^oce^ the tart, 
faline, or acid Tafte of the Liquor ; which 
is more fenfible at firft, before the Liquor , 
is duly compofed and fettled, or the due Ar«* 
rangement and Conntdion of the faline 
Particles with thofe of the oily and earthy 
Kinds, completed : After which the Liquor 
proves milder, foftcr, or lefs pungent, a. 
From the oily Particles being fet at liberty^ > 
proceeds the ftrong Smell of the Liquor, 
and the Head or (hining Skii) upon the Sur* 
face. 3. The earthy Particles coUeding 
together in Clufters, caufe the Fluid to ap- 
pear turbid, and afterwards a vifibie edrthy» 
or clay-like Matter to be precipitated : And 

ibme 



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^ J>iftiDation. 15^ 

fomc of the earthy Parts, in their Motion, 
arriving at the Head, or oily Skin on the 
Surface, caufeitto thicken 5 and afterwards 
taking it down along with it. thus confti* 
tute the Lees which abound in OiK 4. From 
this new Struggle or Coliifion, which is pro- 
ductive bottxJ Solution, and a new Con- 
nexion in the faline and earthy Corpufcles, 
proceeds the Ebullition in Fermentation. 
And, laflly, by the fame repeated Coalition 
of the oily with the aqueous and faline 
Particles, the inflammable Spirit is pro- 
duced. 

Having thus laid down a concife Theory 
of Fermentation, we fhall now proceed to 
the Praftice. 

The Wafh being brought to a tep:d,or luke- 
warm State in the Backs, a proper Quantity 
of a good- conditioned Ferment is added; but 
if the Ferment be folid, it fliould be previ-. 
oufly broke into fmall Pieces, and gently 
thinned either with the Hand^ Whifp, (Sc. 
in a little of the tepid Liquor. A complete 
and uniform Solution, however, fhould not 
be attempted, becaufe that would greatly 
weaken the Power of the Ferment, or de- 
ftroy its future Efficacy. The whole m« 
tended Quantity, therefore, being thus 
loofcly mixed virith^ moderate Parcel of the 
Liquor, and kept in a tepid State, either 

ty 

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1$ A Cpmplvu iSjfiiH^ 

t)y fcttiBg it ocar tjxc Firc» or otherwife, ani 
free from the too rude Commerce of fehd 
external Air j more of the inferiiGbly warm 
Liquor ought to be aiddcd, at proper Inter- 
nals, till, at length, the whole Quantity it 
properly fet to working togcthcF. And^ 
thus, by dividing the Bumiefe inta ParM^ it 
may much more fpeedily arid cjffedually 
be performed, than by attempting it ^ all 
once. 

The whole Quantity oi^ Li<][uor beirt|j fliuj 
fet to work, feeured in a proper Degree of 
Warmth, and defended from a too free In-* 
tercourfc of the external Air,, Nature itfelf, 
as it were, fifniflbes the Procefs, and renders 
the Liquor fit for the StilK 

By . Fermjents^ we mean any Subftancify 
which, being added to any rightly difpoied- 
fermentable Liquor, will caufe it to ferment 
much fooner and fafler than it would of it- 
fclf J and, confequwitly, render the C^era-- . 
tion (horter ; in contradidion to tho& abu-^ 
fively called fo, which only correft fome 
Fault in the Liquor, -or give it fome Fla- 
vour. Hence we fee, that the principal \J(c 
of Ferments is to favc Time, and make Dif- ■ 
patch in Bufinefs j whilft they only occafi- 
pnally, and, as it were, by Accident, give 
a Flayour, and increafe the Quantity of 
Spirit/ And, accordingly, any: fermentable 

LiquoTy 



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^ Diftilladon. 17 

Liquor, may, without the Addition of any 
Ferment^ by a proper Managemeht of Heat 
alone, be brought to ferment, and even 
more perfedly, though much flower, than 
with dieir AiEbftance. 

Thefc Ferments are, in general, thcFIow- 
ers and Fasces of all fermentable Liquors^ 
generated and thrown to the Sur:&ce, or de«* 
poiited at the Bottom, either during the 
A& of Fermentation, or after the Operation 
Is finifhed. 

Two of theie are procurable in large 
Quantities, and at a fmall Expence; we 
mean, Bcer^ Yeaft and Wine-Lees j a pru- 
dent and artificial Management, or Ufe of 
which, might render the Bufinefs of Diftil- 
lation much more facile, certain and advan** 
tageous. 

It has been edeemed very difficult, and a 
great Difcouragement, in the Bufinefs of 
Diflillation, to procure a fufficient Stock of 
thefe Materials, and preferve them at aU 
times ready for ufe. The whple Secret con« 
fifts in dexteroufly freeing the Matter from 
its fupcrfluous Moiilure ^ becaufe in it; fluid 
State, it isfubjed to a farther Fermentation, 
which is produ£Uve of Corruption 3 in 
which State it becomes intollerably fotid 
and cadaverous. 

C The 



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•f9 AGampkt^ Sjfiem 

Tlie Method' ofexpojfog it tq^tho Air 
liil It has reqoimd i proper Gohii^Qce^ li 
&ib}e£k to gTeatItiaonvdmencic&^ and; fb pe«- 
culiar and careful a Management isecefllryy 
that it rarely fucceeds,. 

The beA Way, therefbre, k to* ppe&k 
▼ory flowly and- gradUaUy^ in a» thidb^clol^^ 
and ftrong Canvas 3^, after the ffiamier of 
Wine t.ee«, by the Tail pf eft^ till it be- 
comes a kind of Cake'; whichj though ib^ 
will eafily fnap, or break dry and brittle be- 
tween the Fingers. Being ceducedc to that 
Confift^ice> and clofely packed up^ in> ft 
tight Caik^ it will remain a. Ibng Time'tin^ 
corrupted^ pneftrye ife Fragrancy, and oon* 
fequently, fit to be ufid for^rmentii^' the 
fineft Liquor* 

The fame Method is all) pradicablc, and 
to the fame Advantage, in the Ek)\*er$ or 
Yeaft of Wine 5 which may be thus com- 
modioufly imported from abroaid: Or, if 
thefecannot be procured, others^ of equal 
Efficacy may be procured- ff om freih^ Wino 
Lees, by barely mixing and' ftiiring' tliem 
into a proper warm Liquor ; whence the 
iJghtcr, or more volatile and a<2iv* Partg 
()f thef'Lces, wHl be thrown to the -Surfacej . 
and may eafily be taken off, <infd prefe^-vedf 
by the above-mentioned Method, in- a^y 

dcfircd 



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defii^^d Qgantity*' And Jhitiioe, by a very 
oaiy:Pjr0cef9^ anmoxliauftiUe Supply of tke 
iiioft ufeful F^'fmonts maybe rcadH^ and 
.&cc00ivei]^ proctfred, fo as to pre^^mf for 
Ihefiiture all' Oecafioh^ qf Complaiiit fbt 
want of them/ in tho Diffillef^srBufinefi^ 

fiocj^terice hasr demonftrated'y tfaa^ atl 
l^ernMntGl abound much- more in eifentM 
Oil, than the Liquor which produced theiir$ 
and confcqucntly they retain, in a very high 
DegfteOi the SiiieB and Flavour of the Sbb- 
]e& It- ii therefbi^ reqmifift), before the 
Perm tot i^ apipliedv to confider what Fla<- 
vour is intended ^ be^ introduced, or What 
Specicaof I^eriikentis' raoft proper for the 
JUqUor^ 

The Alteration thus caufed by f^crments 
Is £b'<90&fkieraUe*; as tb' render any neiitral 
ieementabk Liquor, of the^ famb Flavour 
with^^iat which yielded the Ferment. This 
ObicrvatloA' isr of muth greater Mtonicnt 
than wUt prefeotly be conceived ; for a new 
Scene is hereby oj)ened, both in the Buii^ 
Ae(^ of Diftilktion, and others depending 
upoh FeitMentdtion. It niuft, however, be 
ooferved, that' its Benefit does nor extend 
ta Malt^: treated in the common Method- ; 
rior to any other Suli^tdk but what afford^ 
a- Spirit tolerably pure and taftelefs : FoHj^ 
otberwife, ioftead of producing a fimple, 

C 2 pure^ 



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flo A'Cmplitt Syftem 

pure^ and uniform Flavour, it caufes a 
compound, mixed, and unnatural one. How 
far the fine Stiller may profit by it, well dc- 
ferves his Attention > and whether our na- 
tive Cyder Spirit,. Crab Spirit,' Gfr . which 
have very little Flavour of their own,- may 
not, by this Artifice, be brought nearly, if' 
Bot intirely, into the State "of fonie foreign 
Brandies, fo highly efteemed, is recom- 
mended to Experience. 

^ It is oommon with Difiiiller^ in order to 
increafe the Quantity of Spirit,give it a par- 
ticular Flavour, or improve its Vinofity, to 
add Several things Xxy the Liquor, during 
the Time it is in a State of Fermentation; 
and thefe Additions may properly be reduced 

to Salts, Acids, Aromatics^ and Oils. 

*•■-»■■ 

All rich vegetable Juices, as Treacle, 
Honey, S?r. which cither want a natural 
Acid, have been deprived of it, or contain 
it in too fmall a Quantity^ will be greatly 
improved by adding, at the Beginning of 
the Operation, a fmall Q^ntity of the ve- 
getable or fine mineral Acids ; as Oil of Sul* 
phur, Glauber's Spirit of Salt, Juice of Le- 
inons, or an aqueous Solution of Tartar, 
Tbefe Additions will either give, or greatly 
improve the vinous Acidity of the Subjedt, 
^ut not incrcafe the* Quantity of the Spirit, 

that 



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tf Diftillation.' fi 

that Intention being performed by Aronta* 
tics and Oils. 

All pungent Aromatics have a furprifing 
Quality of increafing the Quantity of the 
Spirit, as well as in altering, or improving 
the Flavour \ but their Ufe requires that the 
Fermentation fliould be performed in clofe 
Veflcls. And if a large Quantity be in- 
tended to be added, Care muft be taken not 
to do it all at once, left the Qilinefs of the 
Ingredients (hould check the Operation. But 
if the Flavour be the principal Intention, 
they (hould not be added till the Operation 
is nearly finifhed. After the fame Manner 
a very confidcrable Quantity of any cflential 
vegetable Oil may be converted into a fur- 
prifingly large Quantity of inflammable 
;Spirjt ; but great Caution is here alfo nnef^ 
fery not to drop it too faft, or add too large 
a Quantity at a time, which would damp 
the Fermentation ; it being the fureft Me- 
thod of checking, or totally flopping this 
Operation, at any Point of Time required. 
Tnebeft Method, therefore, of adding the 
Oil, fo as to avoid all Inconveniencies, is to 
rub the Oil in a Mortar with Sugar, which 
the Chemifts call making an Olaofaccharum^ 
by which Means the Tenacity of the Oil 
will be deftioyed, and the whole readily 
mix with the Liquor, and immediately -fer- 
ment with it. . ThcDiftiller wquld da.well 

C 3 ta 



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tt A Comphtt Syftem 

to confider the£b O^^ff^raidociG atttnthiel^, 
as he may thence form an advabtageous 
Method of increafing the Quantity of Spi- 
rite, and sU: the fame Time greatly improve 
thck Quality and Flayour. 

But in order to put tfaefe Qbfervations Sn 
practice, particular Regard muilbe had to 
the containing VcjfTel in which the Ferment 
ration is performed, the Eicclufion of the 
Air, and the Degree of the external Heat 
pr Cold, 

Wil^ regard to the containing Ve&I ; ite 
Purity, and the Provifion for rendering it 
^ccaiionally clofe, ar$ chiefly to be confi-- 
•det-ed. In cleanfing it, no Koap, or other 
undhions flody fbould be ufed, for |ear (^ 
checking the Fermentation ; ^nd, for the 
fame Reafon, ajl ftrong alkaline Lixivi- 
ums fhbuld be avoided. Lime-water, or a 
turbid Solution of quick Lime may be em- 
ployed for this Purpofe^ without producing 
,ahy ill EfFcft ; it Jwill alfo be of. great Ser- 
vice in dcftroying a prevailing acetous Salt^ 
which is apt to generate in the Veffels when 
the warm Air has free Accefs to them ; and 
tends to pervert the Order of Fermentation, 
and, infteadofa Wine or Waffi, produce 
f Vinegar. Special Care muft alfo be had,, 
•that no Remains' of Ycaft, or cadaverous 
Remains of former fermcmcd Matccrs,hang 

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<>f Piilillatk)la. 13 

't*c)W tfaeVeffels, which wociW infeS ^vhatt- 
-ever ftiould bt afterwards put inlothcm; 
:4MAcl Gtonot, without th^ utmoft DHficuhy^ 
^ :perf«&Iy Cured and fweetenedv 

Hie «:cafioBal Clofcftefs of the Vcffels 
may in the lirge way, be provided for by 
Covers properly adapted j and, in the fmall 
way, by Valves, placed in light Cafks. 
Thefe Valves will occafionally give the ne- 
iseflary Vent to prcfcfve the Veffel, during 
the Height of the Fermentation ; the Vef- 
fel Cthetwife remaining pcrfedly clcfe, aind 
impervious to the Air. 

It is a Miftake of a very prejudicial Na- 
ture, in the Bufinefs of Fermentation, to 
fuppofe, that there is an abfolute Neccffity 
for a free Admiffion of the external Air, 
The exprefs contrary is the Truth, and very 
great Advantages will be found by pradiUng 
according to this Suppofition, A conftanc 
Influx of the external Air, if it does not 
carry off fome Part of the Spirit aheady 
generated, yet certainly catches up and difli- 
pates . the fine, fubtile, or oleaginous and 
faline Particles, whereof the Spirit is made, 
and thus confiderably leflcns the Quantity. 
By a clofe Fermentation this Inconvenicncy 
is avoided ; all Air, except that included in 
the Veffel, being excluded. The whole Se- 
cret cpnfifts in leaving a moderate Space for 

C 4 the 



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94 ^ Complete Syftem 

the Air at the Top of the Veflel, unpof&flfed 
by the Liquor. When the Liquor is once 
fairly at work to bung it down clofe, and 
thus fufFer it to finifti the Fermentation^ 
without opening or giving it any more Vent 
than that afforded it by a proper Valve 
placed in the Calk i which, however is n6t 
of abfolute Neceffity, when the empty 
Space, or rather that poffcffed by the Air, 
is about one tenth of the Gage ; the af- 
tificial Air, generated in the Operation be- 
ing then feldom fufRcient to open a ftrong 
Valve, or at moft not to endanger the Caik. 

This Method may be praftifed to gopd 
Advantage by thofe whofe Bufinefs is not 
very large ; but it requires too much Time 
to be uled by the large Dealers, who are 
in a manner forced to admit the free Air, 
and thus faftain a confiderable Lofs in their 
Quantity of Spirit, that the Fermentation 
may be finifhed in the fmall Time allowed 
for that Purpofe. It may, however, be 
faid, that the filent, flow, and almofl im- 
perceptible vinous Fermentation, is univer-p? 
fally the moft perfcdt and advantageous. 

During the whole Courfe of this Opera-» 
tion, theVeflel (hould be kept'from all exter-r 
nal Cold, or confiderable Heat, in an equal, 
uniform, and moderate Temperature. Ivk 
{heWintfr, aStovcRpQm, fuch as is com^* 

WW 



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pf Diftillation. §5 

mon in Germany^ would be very convenU 
cnt for this^Purpofe ; the Veflel being 
placM at a proper Diftance from the Stove ; 
But at other Seafons no particular Apparatus 
is necei&ry with us in England^ if the Place 
allotted for the Bufineis be but well de«- 
fended from the Summer's Heat, and the 
ill EiFeds of cold bleak northern Winds. 

The Operation is known to be perfeded 
^hen the hiffing, or fmall bubbling Nolfe 
can be no longer heard, upon applying the 
Ear to the Vefiel ; and alfo by the Liquor 
itfelf appearing clear to Eye, and having a 
pungent Sharpnefs on the Tongue. And 
that it may fully obtain thefe Properties, 
and be well fittai to yield a pure and per- 
fe&Iy vinous Spirit by Diftillation, it fhould 
be fufFeired to ftand at reft in a ibmewhat 
cooler Place, if practicable^ than that in 
which it was fermented ; till it has tho- 
roughly depofited and cleanfed itfelf of the 
grofs Lee, and become perfedly tranfparent* 
vinous and fragrant ; in which State it 
ihould be committed to the Still, and the 
Spirit obtained will not only exceed that ob« 
tained in the common Way in Qjiantity, 
but aHb in Fragrance, Pungency, and Vi- 
nofity. 



CHAP. 

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9& . A Gvmpku Syflpn 
■■' : 'C H AFv m,r ;' 

HAVING in the two precaedinig iChaptart 
laid 4own tht beft Modxxk of Brew- 
ing and Fermentation, vnt Ihall now pro- 
ceed to the Method of Diftillation. 

And in order to kad cnir Readers n^etho*^ 
dically through tine Fath which ties before 
theija^ we Ihall be^n with expkuning the 
Principles of DiiKUation ; or, the Method 
of cxtrading the fpirituoue Parts of Bodies. 

To extraft the Spirits is to caufe fuch an 
Adtion by Heat, as to ciufe them to afcehd 
in Vapour from the Bodies which detam 
tjaem. 

If this Heat be natural to Bodies^ fo that 
tile Separation be made without any advenr 
dtious Means, it is called Fermentation, 
which we have already earpldned. 

If it be produced by Fire, or other heal-r 
ing Poviser, in which the Alembic is placed, 
it is called Digeftion, or Diftillation : Di- 
geftion, if the Heat only prepares the Ma^ 
terials for the Diftillation of their Spirits ; 
and' Dili illation, where the Adlion is of 

fufEcient 

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€f DiftilktioiL' 17 

kAdvuk EflEcacy to cauie tilcm to ticetid in 

Vapour, and diftil. 

Tbk H^at U that which puts the infeniU 
blc Parts of a Body, whatever it be, into 
Motion^ difidestkem, andcaufes a Paflage 
&r the Spirits inclofed herein, bydifengag^ 
ing them from the Phlegm and the earthy 
Particles by which they are inclofed. 

Diftiilation coniidered in^tbis Light, is not 
unworthy the Attention and Countenance of 
the Learned. Thia Art is of infinite Extent ; 
whatever the whole Earth preduces, Flow- 
ers, Fruits, Seeds, Spicea, aromatic and 
vulnerary Plants, odoriferous Drugs, fifr. 
are its Objefts, and come under its Cog- 
nizance ; but we generally confine it to Li- 
quids of Tafte and So^ell i and to the Am- 
ple and ffHrituous Waters of aromatic and 
vulnerary Plants. With regard to its Uti- 
lity, we (hall omit faying any thing here, 
^8 we (hall give fufficicnt rroofs of it in the 
Sequel. 

CHAP. IV. 

Qf particular Difiillatiofif 

DTftillation is generally divided into three 
^ Kinds ; the firft is called Diftillation 
j^r afcenfum^ which is when the Fire, or 

other 



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2 8 A Complete SyJIem 

other Heat, applied to the AleihWc, con- 
taining the Materials, caufes the Spirits to 
afcend. This isthemoft common, and in- 
deed almoft the pnly Jkind ufed by DkStillers. 

The fecond is called Diftillation per def^ 
cenfumy which is, when the Fire being 
placed upon the Veflel precipitates, or caufes 
the Spirit to defcend. This Kind is hardly 
ever ufed by Diftillers, but to obtain the 
Effencc or Oil of Cloves. \ 

, The third is termed Diftilktion per latus^ 
or oblique Diftillation ; but this being ufed 
only by the Chemifl:s we (hall fay nothing 
farther of it here. 

With regard to the different Methods of 
Difl:i]lation, occafioncd by the different Vef- 
fels, or Materials made ufe of to excite Heat, 
improperly called Diftillation ; theji are of 
various Kinds, and fliali be explained as 
they occur in the Work. 

There are various Kinds of Difl:illation, 
fome of which arife from the different Con- 
ftrudlions of Alembics 5 fuch are the Dif- 
tillation by the common Alembic, with a 
Refrigeratory, the Glafs Alembic, the fer- 
pcntine Alembic, and the Retort : Others 
arc prvoduced from the Heat (lirrounding 

the 



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• if Diftiflation* J9 

the Alembic; fuch as the Diftillation in 
Balfiium Maria^ the Vapor, the Sand, the 
Dung, ' and the Lime Baths. 

Thefe different Methods of Diftilling, 
we (hall explain in enamerating the Opera- 
tions in wnich they are moft proper i and 
proceed to treat of the different Forms of 
Alembics and ther Conftrudions. 

CHAP. V. 

C!)/* A L 1 M B I c s, and their different 
ConftruSiiom. 

np H E Alembic is a Veifel ufually of 
•* Copper tined, which ferves for, an<J, 
is eflential to all Operations in the DifliU 
. lery* 

There are feveral Sorts of Alembics, all 
different, either with regard to Matter or 
Form. As, the common Alembic with a 
Refrigeratory, the earthern and the glafs 
Alembic, the Balneum Maria^ and the Va- 
pour-Bath Alembic. 

Every one of thefe being of a different 
Conflrudion, are alfo ufcd in different Opc- 
rationst 

The 

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,3P A C^fJm Slyjhffi 

The ODmrnon AlemMs co^^m^^siSfy 
of two Parts, thd IoWcjf Pirt ,<|iljb^ th^iBcA- 
dy, and the upper termed the Head. ' 

Th^ Bod^ ceniiiba^ of t¥^^:Piettwi.^ 
lower called th^- Cueurbic^ tfnd' ther upper 
theCrowm The Curciikity q» bviwr Pavt 
of the Body, is* a kind of Rctfdjrttttte 
proportioned to the Size of the Alembic, 
in which the Bodies to be diftiUed are 
placed. 

The Crown, or »pper P^rt of the Body, 
is alfo another Part or the Alembic ; and is 
that Part of the jBody to which theflead- i* 
immediately lut^d.. But aii Xdea.x>f4We &- 
veral Alembics will Ba muali better auai&ed 
from the following Figores, which reprefen* 
them much ftronger to the Imagination 
than is- poflible to be done by Wordsr • 

Fig^ I. Is a common Alembic>s as ittap-f 
pears before it is placed in.a-Furiuicc^.wl^era 
a is. thcfiottom,. ^' the Crowp, £ the Head. 

Fig. 2. Is the Body without the Head; d 
the.Rini ox Top of the Crowa whe«e the 
Head i* luted. » 



^^>- 3- 



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Eigm 3* The Head y 4^tbe lUav wkete it 
ifeto 1ie:ki«ed to thi» Body i b the Nofe^ 0r 
End which is luted into the Worm. 

Hg..^, ThifeWomir as it appeacs when 
oniD of tfaft : Tub in whieb it is fixed when 
ia uftj.^the End. into whieh the Still Head 
isrinftctttdy b that which conveys- the Lr* 
qaor into the R^Qciver* 

FVgS/ Two Stills at Work in one Refri- 
geratory?; tf^.^ the two Still Hbads» c^ diht 
Bfatdiesincloftdiathe Brick^Work*, e^ ^tho 
two Firc-Places ; f^f the two A(h-Holes ; 
g a Common Receiver ; b a Spout Rvciver, 
callisd hf^ Chemifts^ a. Sepa'raiting-Glafs> ufed 
ki: the DiftiUation of Herb$>, in order to ex^ 
tBadttheJTvd&QtialQil ; i a Crane for draw^'; 
mg the Watec out of ti» Refrigeratory. 

Fig^ 6. A fmalLStill with»a Refrigeratory > 
a the Body, b the Head, c the Refrigeratory 
filled with Water, d the Receiver, luted to 
the E^c of the: Alembic. 

Fig. p . A Glafs Alembic to be ufed as a 
Baltuum Maria ; atheBody^ ^the.Head^ 
c the Bee, which is to be luted to the Re- 
ceiver, d a Trivet on which it is Handing in 
the Water. 

. • -^ Fig,' 

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33 A Complete Syfm 

Fig. 8. A proper kecei^er for the Olaft 
Alembic, called by Chemifts a Bolt^-Headl^ 
or Matrafs. 

IPig 9. The Glafs Alembic placed in a 
Copper Veflfcl j a the Copper Vcflfel filled 
with Water, b the Body of the Glafs Alem- 
bic, c the Head, d the Receiver luted at e 
to the Bee of the Alembic, 

Fig. 10. A cold Still for diftilling fimpic 
Waters j a the Head, b the Bee, or Nofe» 
c the Receiver, d the Plate on which Herbs 
are laid. 

Fig. II. A Veffel for Digeftion, called 
by Chemifts a Pelican or circulatory VeiTel 1 
tf the Body, b the Head, r, c two Tubes» 
luted at dy 1/, by which the Liquor returns 
from the Head into the Body ^ e a Furnace 
on which it is placed, /the Fire-place, g 
the Afti-hole. 

Pig. 12. Another Receiver, ufed when 
it is neceifary to lute it to the End of the 
Worm, in order to prevent the moft yola- 
tile Parts from b^ing evaporatedi and loft. 



CHAP^ 

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*/^ Diftilktidh, 33 

CHAP. VI. 

Of the Accidents that too often happen i«' 
performing the Trpcejfes of Distil lA- 

TION* 

A MONG the Accidents which frc- 
^^ quently happen in Diftilling, the leaft 
ofallisfor the Operation to mifcarry and 
the Ingredients to be loft. 

And this being a Subjedof the|greateft 
Importance we (hall treat it with all poffiblc 
Accuracy* 

AH Accidents are occafioned by Fire» 
their primary Caufe ; by want of Attention 
they get too much Head, and Fear often 
fuiFcrsthem to become irremediable. 

The firft Accident which may happeft 
by the Fire, is when a Diftiller, by too 
great a Heat, caufes the Ingredients to be 
burnt at the Bottom of the Still ; by this 
Means his Liquor is fpoiled by an empereu* 
matic Taftc, and theTin is melted off from . 
the Alembic. Ari Empereuma refembles 
the Smell of burnt Tobacco, and is produccjj! 
in Liquors by too great a Degree of Heat. 
To illuftrate thiSj diftil any Fruit, Flowers, 
or any Aromatic whatever ^ but efpecially 
D Something 

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; 3+ ^ Con^pUu Syflem 

fomething whofe Smell is very volatile, draw 
off only the beft, unlutc the Alembic, and 
what remains in the Still, will be found to 
have a very difagreeable Smell ; whence it 
follows, that if a little more had been drawn 
off, it would have fpoiled what v^as before 
obtained. 

If the Fire be too violent, the extraordi- 
nary Ebullition of the Contents caufes them 
to afcend into the Head ; and, if a Glafs 
Alcmbicjthey fall ignited into the Recipient ; 
the Heat breaks it, the Spirits are diffipate4t 
and often take Fire from the Heat of the 
Furnace* 

If the Fire be too ftrong» the Bottom of 
the Still becomes red hot, the Materials in- 
flamed, and confequently the Fire reaches 
the Recipient. 

When an earthern Alembic is uied, the 
clofeft Attention is requifite to keep the Fire 
from burning the Materials at the Bottom* 
The Head, which is always of Glafs, burfts, 
and the Spirits are fpilt, and often catch 
fire. And the Remedy becomes the more 
difficult, as Earth retains the Fire much 
longer than a common Alembic. 

If the Alembic be not firmly fixed, it is 
foon put out of Order, falls down and un* 

lutes - 

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«/ Diftillation. .35 

Tutes itfelf ; thus the Liquor is fpilt^ and the 
Vapour fets the Spirits on fire* 

If all the Joints he not carefully luted, 
the Spirits at their firft Effort iffue through 
the leafl: Aperture, run into the Fire, which 
is propagated into the Alembic by the Va- 
pour. 

In Dlflillations where the Phlegm afcendt 
firft, its Humidity penetrates the Lute, and 
loofens it, fo that when the fpirituous Va- 
pours afcend, they are expofed lo the lame 
Accident. 

Laflly, when the Recipient is unluted, 
cfpecially if near full, without the greatell 
Circumfpeftion the Spirits will be fpilt^ and 
ip catch Fire. 

Hitherto I have only given a fimple Ac- 
count of what daily happens to Diftillers i 
but the Confequences of thefe Accidents 
arc infinitely more terrible than the Ac- 
cidents themfelves ; for an Artift to lofe 
his Time, his Labour and Goods, is no 
fmall Matter; but it follows from what we 
have premifed, that both his Life and For- 
tune are in danger from thefe Conflagrations. 
Jnftances of the former arc too common, as 
well as thofe of the latter, relating to the 
D 2 Danger 



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jd A Compile Syflem 

Danger to which the Operator is e!Kpo(cd: 
They are evident, and wc have feen very 
lately three Inftances fufBcient to intimidate 
the moft fanguine. The Spirits catch, the 
Alembic and Recipient fly, and the inflamed 
Vapour becomes pref^nt Death to all who 
breathe it. 

The Reiftifiers, who perform the raoft 
dangerous Operaticms of Diftillcry, are par- 
ticularly expofed to thefe terrible Acci- 
dents ^ the Finenefs of the Spirit at the. fame 
time that it renders it more inflammable, 
alfo caufes the Fire to fpread with the 
greater Rapidity. And when their Store- 
houfes are once on firc^ they are feldom or 
never faved* 

Poffibly I may be cenfured for my Con- 
cifenefs on this Head 5 indeed the Impor- 
tance of it requires the moft particulai: Dif- 
cuffion ; but intending to fpeak of the Me- 
thods proper to prevent thefe Accidents, I 
fhall clofe this Chapter, with recommend-, 
ing the Subjedt of it to the ferious Reflection 
of all concerned in Diflillation. And it be- 
ing hitherto omitted, though of all others it 
requires theAttention of the Diftiller, 1 (hall 
further obferve, that thefe Operations (hould? 
never be left to Servants. What can be ex-' 
pcdlcd from ignorant Pcrfons ? Ftar . will- 

feize 



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9f Diftiilation. ^7 

fi^zc them, when the greatcft Prclgqce of 
Mind 18 rcquifite.— — Let us now proceed 
to the Methods of preventing, or at Icaft 
lejdening their Effect. . 

CH A P. yii. 

of the Methods of preventing AccUentu 

^Tp O have informed the Reader of the Ac- 
-* cidents which happen in Diftilling, 
would have beea of little Confcquence, 
without {hewing, at the fame Time, the 
Methods of preventing them^ In order 
therefore to fortify him [againft the Ter- 
ror, which the foregoing Chapter may have 
excited, we will here point out the Reme* 
dies for all the Cafes before fpeciiied. 

To prevent Accidents, two Things eipe- 
dally muft be known, and adverted to. 

!• The Knowledge of the Fire, which 
depends on the Fuel, whether Wood or 
CoaL 

2. The Manner of luting fo as to pre- 
vent the Vapours from efcaping through it, 
and by that Means of fetting the whole on 
fire. 

D y^ The 

y Google 



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38 A Complete Syftem 

The hardeft Wood generally makes the 
quickcft Fire, fuch as Beech, Oak, Holm^ 
Elm, (§€. The white Woods, as the Afh, 
the Poplar, the Willow, and the Birch, 
make a milder Fire. This hold< good alio 
of the Coal made of thefe two kinds of 
Wood ; and, confequently, the Nature of 
the Wood or Coals muft determine the 
Fire, and the Aftion of this muft be propor- 
tioned to the EfFeS intended to be produced 
by it. That is, the Capacity of the Alem- 
bic, the Matters to be diftillcd, and their 
Quantity. The fame may alfo be faid of 
Pit Coal, which is generally ufed in Eng^ 
land. 

It is evident, that the larger the Alembic> 
the more Fire is necefiary. What has not 
been digefted, alfo, requires more Fire 
than that which has been prepared by that 
Operation. Spices require a ftronger Fire 
than Flowers ; a Diftillation of Simple Wa- 
ters more than that of fpirituous Liquors. 

The fureft Way of afcertaining the 
ncceflary Degree olF Fire, is to r^ulatc 
it by the Matcrii^ls, as they arcrmore or 
lefs difpofed to yield them Spirits, Gfr. 
and this is done as follows. The Ope- 
rator muft not leave the Alembic, but at- 
tentively liften to what paflcs within, wheii 
the Fire begins to heat it. When the Ebu- 
^ Ution 



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«/ Diftillation. .59 

lition becomes too vehement, the Fire muil 
be leiTened, either by taking out fome of 
the Fuel^ or covering it with Afhes or 
Sand. 

It requires a long Experience in the fe- 
verai Cafes, before a Diftiller can acquire a 
competent Knowledge in this important 
Point. Npr is it poffible to determine the 
^Degree of Fire from the Quantity of Fuel ; 
Judgment, afHfled by Experience, muft fup* 
ply this Defed. 

Every thing being determined with re- 
gard to the Degree of Fire, we fhall now 
proceed to explain the Method of luting 
Alembics. 

By the Term luting an Alembic, we 
mean, the cloiing the Joints through which 
the Spirits might tranfpire. 

Lute is a Compoiition of common Afhes, 
wellfiftted, and foaked in Water j Clay, and - 
a kind of Parte made of Meal or Starch arc 
alfo ufed for this Purpofe j which, as I be- 
fore obferved, is to clofe all the Joints, &c. 
in order to confine the Spirits from tran- 
ipiring. 

Good Luting is one of the fureft Methods 

of preventing Accidents, An Alembic, 

D 4 where 



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40 AVofrtpkte )Syfiem 

where all ^raftfpiration'is prevented,' having 
^notliingjo fear but the too great Fierceners 
'6f the Fire ; and that may be regulated 
by (he Rules already laid down. 

' The refrigerating Alembic is moftlyufed. 
'•ifhd Body and the Head are Joined to each 
'other ; ^biit notwithftanding the greateft 
^Care be taken in luting the Junfture, there 
"will ftiirbe fome imperceptable InterftiCe 
for Tranfpiration ; and the leaft being of 
the greateft Confcquence, a Piece of ftrong 
Paper, fhould be pafted over the Joint, and 
the Alembic never left, till the Spirits 'be- 
gin' to flow into the Receiver, in ordef to 
«pply frefh Paper, if the former fhould 
contrail any Moifture. The M^fter hith- 
jfelf ihculd carefully attend to this, . and 
\vii4tever Precaution may have been previ- 
biifly ufed, the Eye muft be conftantly up- 
on it, 

^The Alemb'c, when vinous Spirits are 
diflillecf, fllould be luted with Clay, care- 
fully fpread round the Jundures, in order 
to prevent all Tranfpiration ; becaufe the 
Confequences here are terrible 3 for when 
the Fire catches a large' Quantity, it is often 
irremediable. Befidcs, as this Earth cracks 
in drying, it muft be often moiftened, and 
frefti applied, on the firft Appearance of 
iny Occa'fion for it. 

The 



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^^/Diftillation. 41 

The Rietort 'is -alfo luted with Cl^y ; but 
*as glafs Retorts-arc nlfo ufcd, - they are often 
coated with ftir feme Clay, to prevent their 
melting by the Inteilfenefst>f the Fire. 

. Laftly, the earthern and glafs Alembics 
are luted with Paper and Pafte as above.-— 
Having thus explained the great Confc- 
quence of Circumfpeftion with regard to 
Luting, and the Degree of Fire, we fhall 
now proceed to a third Mediod of prevent- 
ing them, and clofc this Chapter with a 
fhort Obfervation on portable Furnaces ; 
wWch is. That Alembics being never tho- 
roughly fecure on this kind of Furnaces, a 
Hook mould be fattened to the Refrigerant 
for fixing it to the WalL 

CHAP- VIII. 

Of the Remedies Jor Accidents^ when they 
happen. 

^VjOtwithftanding the beft of Rules, and 
-^^^ the ftrideft Obiervation, it is impoffi- 
ble entirely to prevent Accidents, and there* 
fore it is of nolcfs'Importance to point out 
the Remedies on thofe Occafions. 

The moft eflential, are Courage and Pre- 
fence of Mind j Fear only increafing the 
Misfortune* i. If 



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43 A Complete Syfiem 

1. If the Fire be too violent it muft be 
covered^ but not fo as totally to prevent its 
Aiflion, as by that Means the Procefs of the 
Diftillatlon would be interrupted^ and ren* 
der it more difficult and lefs perfe<3:. 

2. When the Ingredients burn, which 
you will foon difcover by the Smell, the Fire 
muft be immediately put out, in order to 
prevent the whole Charge of the Still being 
entirely ^pHed. which would otherwife ine- 
vitably be the Confequence. 

3. If the Spirits fhould catch fire, the 
fir ft care is to unlute immediately the Re- 
ceiver, and ftop both the End of the Beak 
and Mouth of the Receiver with wet 
Clothes. 

The Fire muft then be put out, and if the 
Flame ifiUed through the Luting, the Joints 
muft be clofed with a wet Cloth, which, 
together with Water, fhould never be want- 
ing in a Diftil-houfe. 

4. If the Alembic be of Earth, and the 
Contents burn at the Bottom, the Fire muft 
immediately be putout, theAlembic remov- 
ed, and Water thrown upon it, till the Dan- 
ger is over ; and, for farther Security, cover- 
ed with a wet Cloth. 

5.1f 



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(tf Diftillation. 43 

5. If after all your Care in doling the 
JunAures to prevent Tranfpiration, you 
perceive any thing amifs, while the Spirits 
are amending, apply Clay, or any other 
Compofition) in order to Aopthe Aperture^ 
And have always a wet Cloth ready to ftifle 
the Flame, if the Spirits ihould take fire. 

6. If the Heat detaches the Lute, or it 
becomes moift, immediately apply another, 
having always ready what is necei&ry for 
performing it. Should the Tranfpiration be 
fo violent, that you cannot immediately ap» 
ply a frefli Lute, clap a wet Cloth round the 
Joint, and keep it on firm and tight, till 
the Spirits have taken their Courie. But if 
notwithftanding all your Efforts the Tran* 
fpiration ihould increafe, fo that you fear 
a Conflagration, remove the Receiver as 
foon as poflible from the Fire, and after-- 
wards your Alembic, if portable ; but if 
otherwUe, put out the Fire immediately. 

7. The Charge being worked off, be 
cautious in luting the Receiver, that nothing 
be fpilt on the Furnace, and carry it to fome 
Diiltnce from it, that the Spirits exhaling 
may not take fire. 

8. Laftly obferve, that wherever a Rc!^ 
medy is r^uired, there muft be no Candle 

ufed I 



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ufed ; for the fpirituous Vapours eafily take 
Ifire, and propagate-the-Flam^to thc^V^ffels 
from whence they* iffiie. 

Ail that has been hidlefto falcl cohceras 
^nlyfhe Management of the Alembiq; b^ 
^hat remains is flill mort intertftirtgl ^mA 
relates' to thofe ^/#ho woriclt,- fhaC^(^3;;^n>ay 
not, by conquering the Accident, deftroy 
•themfdves. 

On difcovcring ^y of » the above Acci*^ 
dents, when the Flkaie has not yetre^icheid 
the Spirits, let the Remtedics already men* 
tioned be applied, cither with regard to lh« 
Lute, ' or the Violence of 'the* Fire, 

Bat if the Flame has #eaehed the Alem- 
bic, the following Precautions ^ai* to be 

«fed. 

' The Operator muft not approach the 
Alembic without a wet Cloth, over his 
Mouth and Noftrils,, it being immediate 
Death to inhale the inflamed Vapour. 

In haftening to ftop any Accident, be 
careful to approach- the Side oppolite to that 
whither the Air impels- the Flame ; for, 
without this Precaution you would be in- 
volved in it, and could not, without the ut- 
moft Difiiculty,. extricate yourfelf from it. 

If 



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^ DiftiUaticMl/ 4;^ 

If notwitManding this. Precaution, tbo 
Eddy of the Air (hould force the. Flame ta 
your Side, quit the Place immediately, anc^ 
do not return till its Diroftion be changed,, 
always taking care to have a wet linen Cloth 
before your Nofc and Mouth,and keep your- 
felf ontb.e Side pppofit^ to the Diredion of 
the Flame : And alfo to have another fuch- 
Cloth, i» order to fmotherthe Flame, and 
clofe the Crcvifc throug^h which the Spirits 
iffue. 

Should it be your Misfortune to be co- 
vered with inflamed Spirits, wrap yourfclf 
in a wet Sheet, which fhould be always 
ready for that Purpiofe. Self-Prefervation 
is of. too great Importance that any of thefc 
Precautions Ihould be omitted in fuch Va- 
riety of Dangers. 

If the Fire has acquired fuch a Head 
that it cannot be ftopt, the Receiver mull 
be broke, and the Alembic, if portable, 
thrown down ; but no Perfon muft be fuf- 
fcred to go near them, cfpccially thofe who 
arC' Strangers to the Bufinefs. 

In a defperate Cafe, like that of a large 
Quantity of redlificd Spirit taking Fire, if 
Time permit, the Communication of the 
Beak of thc^ Alembic with the Recipient, 
which is uftially a Caifk) muil be cut off, by 
1 clofcly 



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46 ACompUttSyfitm 

clofely flopping the Bung ; and be fare no 
Candle come near the Receiver, leaving the 
teft, as the Danger v^rould be too great to 
cxpofe ones fclf to the Flames of a large 
Charge, and the Diftiller'k Safety fhould be 
principally confidered. 

I thought it my Duty to give my Reader 
thefe Informations, and hope that in the 
Praftice of Diflillation, he will find them 
of great Advantage. 

CHAP. IX.' 

Ori the Necejjity of often cooling the Altmbic^ 
as another Means of preventing Accident u 

np H E Refrigerant is fo efTential a Part 
^ of the Alembic, that for want of it 
feveral other Expedients are made ufe of to 
perform its Office, for cooling thofe whofc 
Capacity, Brittlenefs, or laflly the Conftruc- ^ 
tion, will not admit of their having any. 

The Refrigerant is ufually in proportion 
to the Capacity of the Alembic, for which 
the following may ferve as a Rule, that the 
Capacity of the Refrigerant fhould be to that 
of the Alembic, as 14 to 8. 

The NecefEty of cooling the Head of the 
Alembic is felf«evident to ail who have 

thp 



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^f Diftillation. 47 

the leaft Knowledge of Diftillation, as it 
<:ondenfes the Spirits, cools them, and caufes 
them to flow into the Receiver, which, if of 
Glafs, would otherwife be broken by the 
Heat ; and confequently ierves to prevent 
Conflagrations. 

The Alembics of the Balneum Maria^ 
and the Vapour Bath, ought alio to have 
Refrigerants, like the common Alembic, 
unlefs they are of Giafs^ 

Thofe of Earth and Glafs are cooled, as 
we have already obferved, with a wet Cloth, 
which is alfo ufed to cool the Head of other 
kinds of Alembics. But it is not difficult to 
contrive one which may be placed in a Re* 
frigerant ; fuch as the following. 

To a common fmall Still apply and lute a 
Worm, or long tin .or pevrter Tube, form- 
ing feveral Circumvolutions, of the fame 
Circumference with the Body, in order to 
give it fome Elevation, place this Worm in 
a Refrigerant, proportioned to the Alembic. 
If the Capacity of this Alembic fliould make 
it bear too much on the Neck of theMatrafs, 
it may be fupported by a Trevit of the fame 
Circumference as the Body itfelf : The Ex- 
tremity of the Worm may have a Beak pro- 
je&ing beyond the Side of the Refrigerant, 
for qonveymg the Spirits into the Receiver. 

This 



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^ A €omplm Syfitm 

This Apparatus will be attended with Ht^ 
tie l^pence^ will fave the DiftiUer the 
Trouble of bebg perpetbally cobUng thte 
Head of the Alembic^ and is fuch;a Safe^- 
guardagalnft Accidents, that if theWorin 
be well luted, nothing need be apprehended 
but from the Violence of the Fire« 

This Method of Praflice, therefore, is 
productive of three valuable Particulars;: 
The firft is, that by cooling the Spirits it 
preserves the Receiver, and obviates the Ac- 
cidents arifing from their Hdit. The fQ# 
cond is, that the Spirits being kept in a 
moderate Heat, the Tranfpiration is lefs^ 
and confequently the Spirits procured by 
the Operation have more Tafte, Smell and 
Fragrancy than they would otherwife have 
had. 

Experience demqnftrates, that when thd 
Spirits flow hot into the Receiver, howeven 
attentive the Diftiller maybe to lute the 
Jun<3:ures of the Alembic, there will bs^ a. 
very fenfible Evaporation, which even in 
fimple Waters greatly depreciates the Good* 
nefs of the Liquor. 

Laftly, the third is, that the Cooling of 
Alembics is what principally contributes ta 
the Pcrfedtion of the Operation ; b^cauf^j 

the 



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bf Diftilktioft.. ^^ 

iii6 Coolhefs of the Head precipitates th^ 
3?hlegin, and in the Cafe of too great a De- 
gree of Firej and where the Ebullition is 
too vehement, if after taking away Part of 
the Fire, or covering it, the Ebullition Ihould 
continue, the Head may be cooled with 
ii wet Cloth, till the Ebullition is reduced. 

, As there is d Neceffity of cooling the 

.Aleitibic; fo what we hav^ faid cannot be 

too caii^cfully obferved. In fine^ the Cou- 

trajft of Cold and Heat, equally, concurring, 

-but ,by , Methods diredtly oppofitc, to thjs 

.fame Procefs, and the Perfciftion of thip 

Difiillation, is a Phcenomenonj which dc!- 

ferves the Attcnti9n of all who fludy the 

Operations of Nature- , 

* » 

C H A P. X. 

Of tbilSl^ceffit^ of putting Water into iik 
' AlemiiCy for fever al Dijlillations. *; 

TW O pririclpal Advantages attend put- 
ting Water into the Alembic. The 
iirft is, to prevent the Lofs the Diftiller 
jwould incilr without that Precaution, and fo 
prevent any Alteration in the Liquor pro^ 
cured by. Diftillation- This we thall illuf^ 
trate by an Example* Suppofe.a Diftiller 
Aould attempt to redtify Spirits of Win*| 
without putting Water in the Alembic, U 
• E ' is 

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5© A Complete Syfiem 

is evident, that the Fire will oonfume Part 
of it, \)^ich is entirely lofs, bccaufe the 
fame Quantity of Spirit cannot be procured 
from it, which might, had (here been any 
thing to moderate the A<flion of the Fire, 
which now preyed upon it. 

Secondly y If Liquors are impregnated widi 
ftrong Ingredienls, efpecialJy Seeds, and the 
Quantity be fufficieUt to abibrb aH the 
Phlegm, a great Quantity of Spirit muft 
be left in the Still, or the Ingredients will 
biirn, and the Spirits contraft an emrpreu- 
matic Tafte, which is the more detrimental 
to the Spirit, as it is increafed by Age. 

Tbirdfy, If no Water be put into the A- 
lembic with the Ingredients, the Spirit will 
be rendered finer by them» apd the Fire, if 
ever fo little too ftrong, will caufe the Ingre- 
dients to burn, and the Spirits to contradt an 
Empyreuma j a Misfortune eafily prevented 
by this Precaution. 

Thus it is a Safe-guard againft Accidents : 
But befideSjWatcr being mixed with the fo- 
gredients, they are at once prevented frorti 
burning, and the Spirit not weakened ; for 
no fooner are the Ingredients put in Motiofi 
by the Fire, than the Spirits immediately 
afcend, and the Liquor loffes nothing of its 
Quality, provided the Receiver be reiBoved 
as foon as the Phelegm beeios to afcend. 

The 

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^/ DiftiiiatiQtl; ' .jt 

, TfieWater therefore prevents theWafic^^^ 
the Spirits, and thus theDiflilier lofes nothing 
^f his Goods ; whereas, without Water^ the 
Spirits by impregnating the Materials, th^ir 
Quanti miift be lefs. With regard to the 
JPhlegtn, there is no Difiicttlty in finding 
ivhen it begins to afcend, the firft Drop be-^ 
ing cloudy, and wlieiiit has continued drop^ 
ping for fome time, it is bcrpeived by a 
miiky Caft at the hoitom Ot the Receiver^ 

• Lajify, The DiftlUer is ho Loftr with 
tegard to the Quality of his Liquor, which 
is not at all weakatied thereby* Thus it is 
attended with the two capital Advantages, 
the Profit of the Diftiller, and the Perfe<aiqa 
of the Liquor* Let us now proceed to tht; 
different Maniiers 0f Diftillation, 

cii A p. ti. 



Of the particular Adniantages attending evstf 
kindsf Bifiillamn. . 

^■ ^^ ^/'■ ' 

IN the thircl Chapter wiSttehtioned t\)t 
feveral kinds of Diftillation^ we Ihall 
here enlarge on the particular Advantages 
c^ each, and in what Circumftances eaclji 
1^ to be ufed4 

E a |(X 

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: ^ 5 * ^ Complete Syfiem 

Ift order for Diftillation, the Alembic inuft 
be charged with Materials, and placed en 
a Fire, or Subftances capable of producing 
thel^me Effedt. 

T^bt Method tf Dijlilling with the common 

refrigerant Alembic. 

« 

This Method of Diftilling is the moft 
generally ufed, being one of the moft fpeedy 
and profitable, as it requires fewer Prepa- 
' ratives, and lefs Time, 

» 

To diftil with the common Alembic, 
the Body of it muft be thoroughly clean- 
fed, that no Tafte or Smell of any pre- 
ceding Materials may remain. The Ma- 
terials are then to be put into the Alembic ; 
but care muft be taken that the Alembic 
be not above lialf full, in order that the 
Materials may have fufEcient Room to 
move, without choaking the Neck of the 
Alembic. The fame Care muft be taken 
with regard to the Head, it muft be tho- 
•f oughly cleanfed and dried ; for it often 
happens that fome fmall Quantify of Water 
iS left in the Rim, which renders the firft 
Spirits foul, and,- by endeavouring to fepa- 
rate it from the other, fome, and that the 
mioft volaiilc Part pf the Spirit, will be loflu 

After 

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•f DiftillatioiH . ^j; 

After this the two Parts of the Alembic 
arc to be carefully luted with ftrong brown* 
Paper, well parted on, and the Nofe of the; 
Alembic luted to the Worm \ after which 
the Firefliould be immediately made under 
the Still, left too long an Infufion (hould 
' prejudice the Liqudr. 

This Alembic being worked on an open 
Fire, the Operation is quicker than any 
other 5 but the Degree of Fire requires a 
very clofe Attention % as a different Manage- 
ment is necefTary to different Materials. 
The Water of the Refrigeratory muft be 
changed from time to time, and if the Cafe 
requires it, the whole Head, but efpccially 
the Bec9 muft be kept cold. 

Of Diftiltation in Sand^ and in what Cafes 
itfhould be ufed. 

This Species of Diftillation is performed 
in two different Manners. Firft, by cover- 
ing the Fire with Sand or Afhes, and 
placing the Alembic upon it. This Me-^ 
thod is very necefTary in Digeftion, and for 
the perfedt Reftification of Spirits. Sand is 
abfolutely necefTary for moderating the Ac- 
tion of the Fire, when there is Reafon to 
fear the Matter contained in the Bottom of 
the Alenjbic will burn. 

El Tht 



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54^ 4 Complete SyJIem 

Thcfccond Method of Sand Diftillatlon, 
is to take tke fineft Ri^er Sand, and after 
thoroughly wadiing it, put into the Alenifi 
bic a C^ntity Aiffident to xover it^ thrett 
f'ingers deep $ after whiph the Still i$ tp be 
charged with the Ingredients to be diftillpd. 
This ferves inftead of Wisrtef in certedii. 
Cafes, where the Ufe of it would prejudice 
the Ingredients ; as in the fine ipiritnt>u^ 
Waters impregnated with the aromatic Part^ 
of Flowers ; the Sand preventing the Ingre- 
dients from burning. It is alfo neceifary in 
didilling re^^^d Spirit^ from Seeds. 

This Operation being finiflied, the Aleni* 
bic mnft be thoroughly cleanfed from the 
Sand, that theTafte or Smell contained 
therein, be. not communicated to any qthe^ 
Charge of different Ingredient;. 

Pf Diflilling in Balneum RJariae, and it^ 
Advantages. 

Thi? Method of DiflUlatioh is of great 
Pfe in feveral Cafes. Its Operation is more 
pel-fed, and is fubjedt to few, if any of 
thofe Accidents attending Diftillations on an 
^^^n Fire. 

In diftjlling fwcet-fcented Waters fromi 
Flowers, aromatic Plants, and others of 

thae 



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o/ Diftillatioir. 55 

that kind> where neither Water, nor Spi^ 
rit ought to be ihijced with them, there is 
an ablolufe Ncceflity foi" nfing the Balneum 
Maria > as by every other Diftillation, oa 
an open Fire, the Ingredients would infalH- 
biyburn. 

If Sand (hould bfe made ufc df, the Vitt 
would melt the Tin from the Alembic, and 
the Contents be in the utmoft Danger of be* 
ing burnt. 

In diftilling in Batneum Maria^ a glafs A« 
lembic is generally ufed. This Alembic is to 
be placed in a Copper VeiTel filled with 
Water. This Veffel ought at leaft to be of 
half the Height of the Alembic : at the 
Bottom of the Copper Veflel muft be a 
Trivet on which the Alembic is to be 
placed, that it may not touch the Bottom of 
the Copper, becaufe when the Water be-> 
gins to boil, it difperfes itfelf towards the 
Sides, and leaving the Bottom dry, the In- 
gredients would be in danger of burning., 

The life of the Balneum Maria is excel* 
lent for thofe Ingredients which require 
little Spirit ; but if a Copper Alembic be 
ufed> befure to place Sand at the Bottom^ 
that the diftilled Liquor may not contrad 
any ill Tafte or Smell. ^ This Method is 
alfo advifeable in the kedtification of Spirits, 
£4 oa 



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56 A Complete Syftem 

on Account of the Danger attending thii^ 
Operation when performed on a naked' 
Fire, . 

Were this Method of Dlftillation as ex« 
ipeditious as that performed on a naked Fire, 
no Qther ought to b? ufc;d; becaufe it is fab* 
je£t to no Accidents, and at the fame Time ^ 
the Spirit, ^c. diftilled i$ much more fra- 
jgrant and graceful. 

Jn nvbaf Cafes ghfsj or earthen Alemiia are 
to be ufedi (heir y^vanfages and Dija4'' . 
vantages. 

In the Chapter relating to Accidents^ we . 
have mentioned the earthen Alembic ; we 
jnuft novvr add, that it . ought never to be 
ufed, except the Matter to be diftilled have 
a ftrong and bad Smell, and then feldon^ 
above once, unlefs it be for Ingredients of 
the fanje or fimiiar Qualities. 

This Alembic being very difficult to be 
managed, we can only recommend it in the 
Cafe above- mentioned. 

As a naked Fire is generally applied to 
this Alembic, it requires a Furnace where the 
JFire may be gradually increafcd, on account 
pf the Accidents to which it is liable. 

Tfef 

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«/* Diftillalion» ^j 

The glais Alembic ie more eafily ma* 
Haged, as it is generally placed in a Balneum 
Mi^riai Its principal Ufe is for diftilling 
Waters from Flowers, and making Qqin- 
teiTences ; and were it not for the Length of 
the Operation-, it would be preferable to 
apy other Method. 

This Alembic hardly admitting of a Re* 
frigerant, a wet linen Cloth muft be placed 
on the Head, and ofticn changed. 

Thp Receiver of this Alembic muft not 
be very large, becaufe of the Fragility of 
the Bee ; but if it were ever fo little bent 
ifitQ a Curve, the Largenefs of the Receiver; 
would be of no Prejudice 5 becaufe thep its 
whole Weight would be f(ipported by ita 
Stand. 

Advantages of DifiiUation performed hytbe 
Vapour Bath. 

This Method differs very little from the 
Balneum Maria^ and is uled nearly in the 
fame Circumftances ; but has greatly the 
Advantage of the Balneum .Maria in the 
Quicknefs of the Operation. And Lemery^ 
in the firft Pvt of his Courfe of Chemiftry, 
nffiruis iti Operation to be more perfed. 

However 

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5S A Complae SyJUm 

Ho>yever that be, its Ufei is equal to that 
of the Balneum Maria i but in diAilling . 
fwee^fceIttcd Watery or FlowlJrs, Sand 
mufl be placed at ^e Bottom, that the IX^ 
quor may not contrad a Taft6 from the 
vopper. 

Cajes where Dung^ Husks df Grapes^ stud 
Lime^ are to be ufed. 

Thtfc Subftances ftre raitly ufcd tuttpt 
in Digeftions ; and therefore of nd gfckt 
Ufe to Diftiliers, they ufing only hot ^Aihes, 
or 4 Fire well covered for ttiat rurpofe. 

If Dung be ufed it muft be of the hotteft 
|pnd, w«. Aat of the Horfe or Sheep, ind 
the Quantity proportioned to the Heat in- 
tended. The Lime tnttft be quick ^ and if 
the Heat required be moderate, Lime which 
)ias lain fome time in the Air muft be 
lifed. The fame is to be obferved virlth re- 
gard to the Hufks of Grapes. But in what- 
ever manner thefe are ufed, the Digeftions 
Aiuft be performed in a clofe covered Vef^ 
ietc 



CHAF, 



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C H A P. XII, 

Of Bodies proper f^ Dtfiillatim, 

THIS Chapter $lone might make aVo<» 
hifne, were we to mftke a particular 
^numeration of all its Parts j but, as we 
tblve already obferved, we fiial) confine our- 
fdves to the piiliUatipn of fimple and cp^-r 
pound Waters, ^c. 

If we a&q|iit owfelves to the Satis&i^ioa 
pf the Public, we fliall enjoy the Pleafure 
pf having treated of one Part ei^tirely new s 
and, indeed, die <xily one that has been 
overlooked. 

The Bodies proper for Diftillation, are 
t^lowers, Fruits> Seeds^ Spices and aroms^- 
ftc Plants. • 

By Diftillatbn and Digeftion, we extraQi 
0ie Colour and Smell of Flowers, in fimpic 
Waters and Efiences. 

We cxtradl from Fruits, at leaft front 
ibme. Colour, Tafte, Gff • 

From aromatic Plants, the Diftiller draws 
Spirits, Efliinces, fimjAe and compound 

Fron^ 

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6a A Gompletfi Syfit^m 

From Spices arc procured Effences, or in 
the Language of the Chemii^s, Oils, aiiA 
Perfumes, and alfo pure Spirfts. 

From Seeds or Berries are drawn fimplc 
Waters,, pure Spirits ; and from fome, a» 
riiofe of Anife, Feonel, and Juniper, Oil/- 

The Colour of Flowers is extradled by^ 
lofufion, and likqwife by Digeftion in Brandy 
or Spirit of Wine : The Smell is extrafted 
by Diftiilation^ ; the fimple Water with* 
Brandy or Spirit of Wine. 

What is cxtraded of the Colour of Flow- 
ers, by Infufion in Water by ^ gentle Heat,, 
or by Digeftion in Brandy or Spirits o^ 
Wine, is called, in the Diftiller*s Phrafe, 
Tindure of Flowers. 

The Colour of Fruits is extradted in.the^ 
fame manner, either by Infufion or Dige- 
ftion : Their Tafte is alfo procured by the 
£utne ProcefieSA But let it be obferved, that 
the Time of thefe Operations muft be liaii- 
ted ; for otherwife the Fruit, after Fermei^* 
tetion, would render it acid. The Tafte is 
alfo cxtradled by OiftUUtion in Spirit gf 
Wine, 

From aromatic Plants are extradled'hy 
the Alembic pure Spirits, Odours, and £017 

pie 



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, #^ DiftillatioiH jSx 

pic. Waters. But thetc require different 
'Methods of Diftilktion. The firft by Wa- 
ter or Brandy only, the fecond by redlifi«d 
Spirit, whicA will give them the greatcft 
Excellency they are capable of. 

The Plants themfelves with their Flow- 
ers may alfo, .be diftilled,. which is flill 
better. 

From Spices are drawn Spirits, anci oily 
or fpirituous Quinteflences. The Spirits arc 
drawn by Brandy, or Spirit of Wine,' with 
very little Water : The Oils are diftilled/>/r 
-Defcenfiimi and the fpiritnous QuinteiTences 
by pounding the Spices, and aftdr infufing 
them in Spirit of Wine, decanting it gently 
by Inclination. 

From Seeds are extraded fimple Waters, 
Spirits and Oils. Very few of the firft and 
laflt, * Spirits being what is generally ex- 
tracted from Seeds and Berries. 

Some DifHllers, through a Notion of 
Frugality, diftil Seeds with Water ; but 
their Liquors are not to be compared with 
thofe which are diftilled with Spirits. When 
Oils are drawn from Seeds, the Operation 
is performed cither by the Balneum Maria\ 
oj the Vapour Bath. . ^ 

/ ■ . m 

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6li A Comfieie ISyJiim 

Wc only deliver in this Wace, the M 
Elements of each of thefe Operations, which 
will be farther illnftrated m the Stqacl, 
when we treat mor^ particulailj of mef4. 
Subjeds. 

C H A t>. XllL 
Of ifobtt is procured by Dijlilltftion, 

BY Diftillation are procured Spirit^ tS^ 
fence^ fimple Waters and Phlegm. 

Spirits are very difficult to be defined. J 
confider them as the mod fubtil and voktilef 
Parts of a Body. 

All Bodies without Exception have Sjrt- 
rits more or Icfs. 

• 

Thefe Parts are an ignited Subffance, andr 
confequently by their own Nature difpofed 
to a violent Motion. 

Thefe volatile Particles are more or lefs 
difpofed to feparate themfelves, as the Bo- 
idles are more or lefs porous, or abound 
with a greater or leffer Quantity of Oil. 

By the Term EJfence^ we underfland the 
jQlcaginoDS Parts of a Body. Aa eflential 

Gil 

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I 



^DiftilktloH. • 63 

OA is. found in alf Bodies, being one of their 
conftituent Principles. I * hare obferved in 
all my Diftilla|ions» Spirit of Wine excepted, 
a &>h unftuous SubAance floating on the 
Hilegm ; and this Sobftgnce is Oii» which 
we call Effence ; and this is what we en- 
deavour to ejttraft. ^- 

'Simple Waters are thofe diftillcd from 
Plants, Flowers, Gfr. without thq Help of 
Water, Brandy, or. Spirit of Wine, Thefe 
Waters are. commonly odoriferous, contain- 
ing the Odour of the Body from whence it 
is extra<acd, and even exceeds in Smell thp 
fibdyitfelf:* 

Ptkgm is the aqueous Particles of Bodies ; 
but whether an adkive or paflive Principle, 
we ihall leave to the Decifion of Chemifts* 

It is of the laft Importance to a Diftiller 
to be well acquainted with its Nature; many 
raiftafcing for Phlegm fcveral white and 
clouded Drops, which firft fall into the Re-. 
ceiver, when the Still begins to work, 
Thefe, however, are often the moft fpiri- 
tuous Particles of the Matter in the Alembic^ 
and confequently ought to be preferved^ 
What has given occafion to this Miftake, is 
fome Humidity remaining in the He^d, &c^ 
of the Alembic. And had it bepn tho- 
roughly wijped, the iirft Drops would have 
' " ' been. 

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6+ v^ Complete Syftm 

been eqaally bright with any xlaring tjbt 
whole Operation. 

The following Retnark dcferycs AtteA^ 
tion. In Bodies that ha^e been digefted 
the Spirits afcend firft ; whereas in Charges 
not digefted, the Phlegm afcends before 
the Spirits. The Reafon of this is very 
plain and naturah . . ^ 

In Subflances previoully digefted,. the 
Aftion of the Fire no fooner caufcs th« 
Matter in the Alembic to boil^ than the 
Spirits, being the moft volatile Parts, de* 
tach themfelves, and afcend into the Head 
of the Alembic. But when the Matter to 
be diftilled has^ not undergone a proper Di- 
geflion, the Spirits being intangled in the 
Phlegm, are lefs difpofed to afcend, till 
the Phlegm itfelf fcparates, and gives them 
room to fly upward. The Phlegm bdn^ 
aqueous rifes firft : This is more particu- 
larly obfervable in Spices. ^ I am, however, 
inclined to believe, that were the, Operation 
performed in an Alembic, whofe' Head was 
at a great Diflance from the Surface of the 
Charge, they would not afcend high enough 
to come over the Helm, but fall back again 
by their own Gravity, and by that meani 
leave the Spirits at Liberty to afcend. But 
in the common Refrigatoii^y Alembic this 
jilways happens^ 

If 

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r 



of Diftillation* 65 

If .this Obfervation be not readily admiU 
ted, I appeal to Experience, which I defire 
may be the Teft of every thing I fhall ad* 
vance. 

Another Obfervation, which has verified 
the aboveAflertion by innumerable Inftances, 
is, that in an extraordinary Run of Bufinefs, 
when I had not time fufficient to digeft the 
Subftanccs, I ufed to bruife them in a Mor- 
tar ; but notwithftanding the Trituration^ 
the Phlegm firft came over, and afterwards 
the Spirits. But I defire to be under flood, 
that I fpeak here only of the volatile Parts 
of the Plants not drawn with vinous Spirits, 
but contained in a fimple Water. 

Another Remark I muft add, and which 
I hope will be -acceptable to the Curious, 
as it has not yet been. made public, though 
doubtlefs the Obfervation has often occurred 
to others ; it is this : That in mixed Charges, 
confifting of Flowers, Fruits, and aromatic 
Plants, put into the Alembic without a pre- 
vious Digeftion, the Spirits of the Flowers 
afcjcnd firft ; and notwithftanding the Mix- 
ture, they contrafted nothing of the Smell 
or Tafte of the Fruits and Plants. Next 
after the Spirits of the Flowers, thofe of the 
Fruits afcend, not in the leaft impregnated 
with the Smell or Tafte of either of the 
F . Flowers 



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66 A Complete Syfiem 

Flowers or Plants. And in the laft Place 
the Spirits of the Plants diftil no lefs neat 
than the former. Should this appear ftrange 
to any one, ExperienGe will convince hina 
of the Truth. 

Another Obfervatioa I have made oa 
aromatic Herbsj is, that whether they are^ 
pr are not digefted ; whether the Spirit? or 
Phlegm afcend firft ; the Spirits contain 
yery little of the Tafte and Smell of the 
Plants from whence they were e^tracfted ; 
and I have always been obliged to put to 
thefe spirits a greater or lefll-r Quantity of 
the Phlegm, in order to give the Spirits I 
had drawn the Tafte of an aromatic Odour 
of the Plants ; the Phlegm containing the 
greateft Quantity of both. 

This Obfcrvation I infcrt^as of great Ufe 
tx) thofe who praitife Diftillation.. 

As the Term Digeftion o^ften occurs m 
this .Eflay, I cannot avoid pointing out its 
Advantages, and even fhew the Neceffity 
of ufing it in feveral Circumftances. 

Subftances are faid to be in Digeftion, 
when they arc infufed in a Menftruum, over 
a very flow Fire. This Preparation is often 
neceflary in Diftillation y for it tends to 
open the Bodies, and thereby free the Spi- 
rits. 



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of Diftillation. 67 

rits from their Confinements, whereby they^ 
are the better enabled to afcend. 

Cold Digeftions are the beft j thofc made 
' by Fire, or in hot Materials, diminiih the 
Quality of the Goods, as fome Part, as the 
mod volatile, will be loft. 

Iri order to procure Eflcnces, the Bodies 
muft be prepared by Digeflion. It is even 
of abfolutc Neceffity for extrading the 
Spirits and Effences of Spices. 

CHAP. XIV.' 

Of the proper Seafonfor Di/iillinr^ 



P L O W E R S of all Kinds muft be 
-■• ditiilled in their proper Seafons, To 
begin with the Violet. Its Colour and Smell 
can only be extraded when it is in its g^eateft 
Vigour, which is not at its firft Appearance, 
nor when it begins to decay. April is the 
Month in which it is in its greateft Perfec- 
tion ; the Seafon being never fo forward in 
Marcb^ as to give the Violet its whole Fra- 
grancy. 

The fame muft be obferved of all other 

Flowers. And let them be gathered at the 

hottcft Time of the Day i the Odour and 

F 2 Fra- 



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63 A Complete Syflem 

Fragrancy of Flowers being, then in theif 
greateft Perfedlion. 

The fame Obfervation holds good, with 
regard to Fruits ; to which mult be added; 
that they are the fineft, and of the moft 
beautiful Colour, efpecially thofe from 
whence Tindtures are drawn ; they muft . 
. be free from all Defedts, as the Goods 
would by that Means be greatly' detri- 
mented. 

Berries and Aroinatics may be diflilled 
at any Seafbn, all that is neeeflary being a 
good Choice. But in this Diftillers are 
fometimes miftakeni as may eafily happen 
.without a very accurate Knowledge. We 
Ihall therefore, in the Sequel, lay down 
more particular Diredlions for making a 
proper Choice of Materials; 

CHAP. XV^ 
Ofthi Filtration of Liquon. 

Filtration confifts in paffing Llqtiors thro' 
fome porous Subftance, in order to free 
them from thofe Particles which obfcurc 
their Brightncfs. 

Nothing is finer than a Liquor newly di- 
f^illcidi but the Syrup and colouring Par- 
ticles 



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of Diftillation. 69 

tides render it thick and opaque ; in order, 
therefore, to reftore their Brightnefs they 
are filtrated, which is done by pafSng them 
through Sand, Paper, Cloth, G?r, 

All the Attention of the Diftiller cannot 
in ordinary Operations always prevent fome 
aqueous Particles from rifing with the Spi- 
rits, either in the Beginning of the Pro- 
cefs, in thofe Compofitions where they af* 
cend firft, or at the Conclufion when they 
rife laft. As this is alrtioft unavoidable, (o 
it is alfo fometimes nece0ary. 

In diftilling FJowars, or aromatic Plants, 
frefli gathered, the Phlegm rifes firft ; and 
this Part cannot be taken out of the Re- 
ceiver without depriving the Spirits of a 
fsonfiderable Part of their Fragrarjcy. 

In diftilling Spices, their Odour being 
more entangled, wilt remain in the Alem- 
bic till Part of the Phlegm is drawn off^. 
But when, inftead of thefe Subftances, their 
Qmnteflences are ufed, the Neceffity ceafcs. ' 
But the Fhlegm commonly caufinga Clou- 
dinefs in the Liquor, it may be rendered 
tolerably fine, by pouring it gently ofi^ by 
Inclination, without the Trouble of Filtra- 
tration, the aqueous Particles, by their 
Gravity, f;aUing to the Bottom. But to ren- 
der it entirely bright and fine, put fome Cot- 
V ; F 3 toi^ 



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yo A Complete Syjiem 

ton in a Funnel, and pour the Liquor thro? 
it, by which means the aqueous Particles 
will be retained in the Cotton. You muft 
however Tememfoer to cover the Top of 
the Funnel, to prevent the moft volatile 
Parts^ of the Spirits from evaporating. 

CHAP. XVI. 

Of the Diftillation of Malt Bpirits. . 

^T^ H E Wa(h, or Liquor being prepared 
^ by Brewing and Fermentation, as di- 
refted in the firft and fecond Chapters of 
this Treatife, the Still is to be charged with 
it, and worked off with a pretty brifk Fire. 
But it (hould be obfervcd, that the only Ap- 
paratus ufed in this Procefs, is the Alem- 
bic with a Refrigeratory, as reprcfcnted in 

The Waih being of a mucilaginoiis Na-^ 
ture, a particular Management is neceffary 
to prevent its burning, and caufc it to work 
kindly in the Still : If it (hould happen to be 
burnt in the Operation, the Spirit will have a 
moft difagreeable Flavour, which can hardly 
ever be removed ; and therefore to prevent 
this ill EfFea, the Wafti (hould be made 
dilute or thin, the Fire well regulated, and 
the whole kept in a continual Agitation 
during the whole Procefs. The moSr judi- 
cious 



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t)f Diftillation. 71 

ciotrs Diftillcrs always take care to have 
their Wafh fufficiently diluted, and con- 
ftantly find their Spirit die purer for it. 
With regard to tlie Fire, it may be eafily 
kept reeutar by a conftant Attendance, and 
obferving never to ftir it haftily, or throw 
on frefli Fuel ; and the ftirring of the Li- 
quor in the iJtill is to be effeded by Means 
of a Paddle, or Bar kept in the Liquor till it 
juft begins to boil, which is the Time for 
luting on the Head ; and after which there 
is no great Danger, but from the improper 
Management of the Fire: This is the com- 
mon Way; but it is no eafy Matter to hit the 
cxadt Time, and the doing it either too late, or 
too foon, is attended with great Inconveni- 
ence, fo that fcveral have difcovered other 
Methods 5 fome put more folid Bodies into the 
the Still with the Wafh ; others place fome 
proper Matter at the Bottom and Sides of 
the Still, which are the Places where the 
Fire adts with the greateft Force* 

TheUfeofthe Paddle would, however, 
. anfwer better than either of thefe Methods, 
could it be continued during the whole 
Time the Still is working ; and this may be 
done by the following Method : Let alLort 
Tube of Iron or Copper be foldercd in the 
Center of the Still-head, and let a crofs Bar 
be placed below in the fame Head, with a 
Hole in the Middle, correfponding to that 
F 4. at 



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7 2 A Complete Syjiem 

at the Top J tfirough both thefe let an iron 
Pipe be carried down in the Still, arid let an 
iron Rod be paflcd through this with wooden 
Sweeps at its End j this Rod may be con- 
tinually worked by a Winch at the Still- 
head, and the Sweeps will continually keep 
the Bottom and Sides fcraped clean, the In- 
ter ft ices of the Tube being all the tinnie well 
crammed with Tow to prevent any Evapo- 
ration of the Spirit* 

The fame EfFed may. In a great Mea* 
fure,bc produced by a lefs laborious Method, 
namely, by placing a Parcel of cylindrical 
Sticks lengthways, fo as to cover the whole 
Bottom of the Still, or by throwing in a 
loofe Parcel of Faggot Sticks at a Venture i 
for the Adion of the Fire below moving 
the Liquor, at the fame time gives Motion 
to the Sticks, making them a<3: continually 
like a Parcel of Stirrers upon the Bottom and 
Sides of the Still, which might, if neceflary, 
be furniflied with Buttons and Loops, to 
prevent them from ftarting. Some alfo 
ufe a Parcel of fine Hay laid upon the loofe 
Sticks^ and fecured down by two crofs Poles, 
laid from Side to Side, and in the fame 
Manner faftened down with Loops. Care is 
to be taken in this Cafe not to prefs the Hay 
againft the Sides of the Still ; for that would 
fcorch nearly as foon as the Wafhitfejf; 
but the Sticks never wi4l ; Thefe are fimple 

b«t 

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•f Diftillation. 73. 

but efFeftual Contrivances, and in point of 
Elegance, they may be improved at Ploa- 
fure. 

There is another Inconvenience attending 
the diftilling of Malt Spirit, which is, when 
ail the Bottoms, or grofs mealy Foeculencc 
is put into the Still along with the Liquor^ 
the thinner Part of the Wafli going off in 
Form of Spirit ; the mealy Mafs grows by 
Degrees more and more ftiff, fo as to fcorch 
towards the latter Part of the Operation. 
The beft Method of remedying this is to 
have a Pipe with a Stop-cock, leading from 
the upper Part of the Worm- tub into the 
Still ; , fo that upon a half, or a quarter Turn, 
it may continually fupply a little Stream of 
hot Water, in the fame Proportion as the 
Spirit runs off, by which Means the Dan- 
ger of fcorching is avoided, and the Ope- 
ration, at the fame time, not in the leaft 
retarded. 

In Holland^ the Malt Diftillers work all 
their Wafh thick, with the whole Body of 
Meal among it ; yet they are fo careful in 
keeping their Stills clean, and fo regular 
and nice in the Management of their Fires, 
that though they ufe no Artifice at all oh 
this Head, only to charge the Still while it 
is hot and moift, they very rarely have the 
Misfortune to fcorch, except now and then 

in 



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^j^ A Compku Syfiem 

in the Depth of Winter. When fuch an 
Accident has once happened in a Stilly they 
are extremely careful to fcrape, fcrub and 
fcour off the Remains of the burnt Matter, 
otherwifc they find the fame Accident very 
liable to happen again in tlie fame Place. 
But beyond all the other Methods in Ufe on 
diis Occaiion, would be the working the 
Stills not by a dry Heat, but in a Balneum 
Maria^ which might poffibly be fo con- 
trived by the Bafbn being large, and capa- 
ble of working a great many Stills at once, 
as to be extremely worth^the Proprietor's 
while in all refpefts. 

Another Requifite to be obferved is, that 
the Water in the Worm-tub be kept cool ; 
diis may be affedked, by placing in the mid- 
dle of the Tub a wooden Pipe or Gutter, 
about three Inches fquare within, reaching 
from the Top almoft to the Bottom; by 
this Contrivance cold Water may, as often 
as neceflary, be conveyed to the Bottom of 
the Worm-tub, and the hot Water at the 
Top forced either over the Sides of the Tub, 
or, which is better, through a leaden Pipe 
©f moderate Size, called a Wafte-pipe, fol- 
dered into the Top of the Tub, and ex- 
tended to the Gutter formed to carry away 
the Water. 

CHAP- 



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tf Diftilkition. 75 

CHAP. XVII. 
Cf the Difiillaticn of Mokjfes Spirits: 

np H E Spirit diftilled from Moloflcs or. 
•* Treacle, is very clean or pure. It is 
made from common Treacle diflblved in 
Water, and fermented in the fame Manner 
as the Wafli for the common Malt Spirit. 

But if Ibme particular Art is not ufed in 
Diftilling this Spirit, it will not prove fo vi- 
nous as Malt Spirit, but more flat and lefs 
pungent and acid, though otherwife much 
cleaner tafted, as its eiiential Oil is of a lefs 
offenfive Flavour. Therefore, ifgoodfrefli 
Wine^leeSjabounding in Tartar, be added and 
duly fermented with the Molofles, the Spi- 
rit will acquire a much greater Vinolity and 
Brifknefs, and approach much nearer to the 
Nature of foreign Spirits. 

Where the Mobiles Spirit is brought to 
the common Proof Strength, if it be found 
not to have a fufficlent Vinofity, it will be 
very proper to add fome good dulcified 
Spirit of Nitre j and if the Spirit be clea^ 
worked, it may, by this Addition only, be 
flaade to pafs on ordinary Judges for French 
Brandy. 

Great 



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y^ A Complete SyJIem 

Great Quantities of this Spirit are ufed i^ 
jidulterating foreign Brandy, Run^ and Ar- 
j-ac. Much of it is alfo ufed alone in mak- 
ing Cherry-Brandy, and other Drams by 
Jnfufibn ; in all which many, and perhaps 
Tjyith Juftice, prefer it to foreign Brandies; 

Moloffes, like other Spirits, is entirely 
polpurlefs when firft extrafted ; but Di-. 
(tillers always give it, as nearly as poffible, 
fhe Colour of foreign Spirits 5 the Methods^ 
pf performing which we jftiall explain in ^ 
fubfcquent Chapter, 

CHAP. XVIIL 

^tbe Nature of Brandies^ and Method of 
4iftilling tjoem in France. 

TH E general Method of diftilling 
Brandies in^ France need not be for- 
jnally defer ibed, as. it differs in nothing fron^ 
fhat commonly pradifed here in working 
from Wafli or Moloffes ; nor are they in the 
|eaft more cleanly, or exadt iu the Oper^- 

They only obferve more particularly to 
|hraw a little of the natural Lee into the 
^ijll, along with the Wine, as finding this. 



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of Diftilktiori. 7^ 

|ives their Spirit the Flavour, for which it 
Is gcnfctally admired abroad. 

But though Brandy is extrafted frorti 
Wine, Experience tells us, that there is i 
great Difference in Grapes from which the 
Wine is made. Every Soil, every Climat^^ 
every kind of Grapes varies with regard to 
the Quantity and Quality of Spirits extrafted 
from them. There are fome Grapes y^hich 
are only fit for eating ; others for drying j 
as thofc of Damafcus^ Corinth^ Provence^ 
and Avignon ; but not fit to make Wine. 

Sotee Wiiies v^ry proper for Diftillatioiii 
others rriuch lefs fo. The Wines of Lan^ 
guedoc and Provence afford a great deal of 
Brandy by Diftillation, when the Opera- 
tion is made in their full Strength: The 
Orleans Wines, and thofe of Blots afford 
yet more ; but the beft are thofe of the Ter-^ 
ritories of Cogniac and of Andaye^ which 
are however in the Number of thofe the 
leaft drank in France. Whereas thofe of 
Burgundy and of Champaign^ though of i 
very fine Flavour, are improper, beeaufe 
they yield but very little in Diftillation-. 

It muft alfo be farther obfervtd, that all 
the Wines for Diftillation, as thofe of Spain^ 
the Canaries^ of Alicant^ of Cyprus^ of St 
P^eresy ef Coquet y of Grave, of Hungary^ 

and 

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7* ^ Complete Syflem 

Jind others of the fame kind, yield very little 
Brandy by Diftillation ; and cottfcquently 
woul4 coft the Diftiller confideraWy more 
thaii he could fell it for. What is drawn 
from them is indeed very good, always rie- 
tainihg the faccharine Quality, and rich Fla- 
vour of the Wine from whence it is drawn j 
but as it grows old, this Flavour often grows 
aromatic, and is not agreeable to dl Pa- 
lates. 

Hence we fee, that Brandies always differ, 
according as they are extradied from diffe-- 
rent Species of Grapes. Nor would there 
be fo great a Similaritv as there is between 
the diiFerent kinds of French Brandies, were 
the ftrongeft Wines ufed for this Purpofe : 
But this is rarely the Cafe, the weakeft and 
loweft- flavoured Wines only are diftilled for 
their Spirit, or fuch as prove abfolutely un- 
fit for any other Ufe. 

A large Quantity of Brandies is diftilled 
in France during the Time of the Vintage ; 
for all thofe poor Grapes that prove unfit 
for Wine, are ufually firft gathered, prefled, 
their. Juice fermented, and diredly diftilled. 
This rids their Hands of their poor Wines 
at once, and leaves their Calks empty for 
the Reception of 'better. It is a general 
Rule with them not to diftil any Wine, that 
iwill fetch any Price as Wine i for^ in this 

State, 



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of Diftillation. 79, 

State, .the Profits upon them are vaftly 
greater than when reduced to Brandies. 
This krge Stock of fmaU'Winefe, with which 
' they are almoft over-run in Prance^ fuiSici- 
ently accounts for their making fuch vaft 
Quantities of Brandy in France ^ more than 
other Countries, which lie in warmer Cli- 
mates, and are ttiuch better adapted to the 
Production of Grapes. 

Nor is this the only Fund of their ^ran- 
dies ; for all the Wine that turns eager, 
is alfo condemned to the Still ; and, in 
fhort, all that they can neither export, nor 
^ confume at home, which amounts to a 
large Quantity s (ince much of the Wine, 
laid in for their Family Provifion, is fo 
poor, as not to keep during the Time in 
(pending. 

Hence many of our Ezjg-//)^ Spirits, with 
proper Management, are convertable into 
Brandies, that fhall hardly be diftinguifhed 
from the foreign in n>^ny Reipefts, provided 
this Operation be neatly performed. And, in 
particular, how far a Cyder Spirit, and a Crab 
Spirit, may, even from the firft Extradlion^ 
be made to refemble the fine and thin 
Brandies of France^ we would reconunend 
to thofe Diftillers, whofe Skill and Curiofity 
prompts them to Undertakings condemned 
by thofe who only work mechanically, and 

fcorn 

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8o A Complete Syjlem 

fporn to deviate from the beaten Tradt, tho' 
they have the faireft Profpedl of acquiring 
Profit to themfelvcs, and a lading Emolur 
ment to their Country. 

CHAP. XIX. 

Of the Bijiillation of Rum. 

"O U M differs from what we fimply call 
A^ Sugar Spirit, as it contains more of the 
natural Flavour, or effential Oil of the Su- 
gar Cane ; a great deal of raw Juice, and 
even Parts of the Cane itfelf being often 
fermented in the Liquor, or Solution, of 
^hich the Rum is prepared. 

Hence we fee from whence Rum derives 
^ts Flavour ; namely, from the Cane itfelf. 
Some, indeed, are of Opinion, that the 
undluous or oily Flavour of the Rum pro- 
ceeds from the large Quantity of Fat ufed 
in boiling the Sugar. This Fat, indeed, if 
coarfe, will give a ft inking Flavour to the 
Spirit in our Difl:illations of the Sugar Li- 
quor, or Wafh, from our refining Sugar- 
houfes ; but this is nothing like the Flavour 
of the Rum ; which, as we have already 
pbferved, is the Effed of the natural Fla- 
vour of the Cane. 

Great 

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^ 



9/ Diftillation. 8i 

Great Quanddes of Rum are made at 
Jamaica^ Barbadoes^ Antigua^ and other- 
Sugar Iflands :. The Method of making it 
is this : 

When a fufHcient Stock of the Materials 
is got together, they add Water to them, 
and ferment them in the common Method, 
though the Fermentation is always carried 
on very flowly at firft \ becaufe at the Be- 
ginning of the Seafon for making Rum in. 
the Iflands, they want Yeaft, or lome other 
Ferment to make it work ; but after this, 
they, by Degrees, procure a fufficient Quan« 
tity of the Ferment, which rifes up as a^ 
Head to the Liquor in the Operation ; and 
thus they are able afterwards to ferment, 
and make their Rum with a great deal of 
Expedition, and in very large Quantities. 

When the Wa(h is fulty fermented, or ta 
a due Degree of Acidity, the Diftillation is 
carried on in the common Way, and the 
Spirit is made up Proof; though fometimes 
it is reduced to a much greater Degree of 
Strength, nearly approaching to that of Al- 
cohol, or Spirit of Wine ; and it is then, 
called double diftilled Rum, 

It would be eafy to redify the Spirit, and 
bring it to a much greater Degree of Purity 
G ' thaa> 



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r 



thanwc ufually findjt tobe qf s for itbrings 
oMer in the Diftillatioh a' large K^ahtity of 
the OilV stnd thiis is often fo difagrccable, 
thaf the Hun^ ttiuft be fuSfereti'ta lie by a 
long time to mellow before it can be* ufed •; 
whereas, if well redtifigd, its Flavour would 
be ttuefeleft,' and cbtifeqiiently touch more 
a^Teeable* to \ht Palate. - ; ' - - , 

• Thc'btft State tb keep Rum, both for 
Exportatton, .' and* otHef tlfes^ is doubtlcfs 
thit^ of Aldohol, or redtrfie4'6 pii^its. In this 
inarinef, ^it 'would ht dbntiined In half the 
Bulk it Hiiiially is, and' might - be Itt down 
to the common proof Strength with Water 
\frhen neceflkry : For tKe common Ufe of 
rftaking Punch, it would likewife ferve 
much better in the. State of Alcohol ; as 
the Tafte would be* cleaner, and the Strength 
might always be regulated to a much greater 
Dcgred^of Exaftnefs thaii in the ordinary 
W^y. 

IF the Bbfincfs of redifying Rum was 
more nicely managed, it feeinis a very prac- 
ticable Scheme to throw out fo much. of the 
Oil; as to reduce it to the fint light State of a 
clear Spirit, but lightly inrpregnated with the* 
Oil} in this State it would nearly rcfemble 
Arrac,. as is eafily proved by mixing a very 
fmail Q^uantity of it with a taflelcfs Spirit 5 

for' 



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af Diftillation. 83 

for it then bears a very near Rcfcmblancc tp 

C H A P. XX. 

Cy Sugar "Spirit. 

WE mef^n by a Suga^. Spirit,, that ex- 
traced from the Waftiings, Scum- 
if^g^, "Df ofs, and Wafte of a Sugar-baker's 
Rj?iipiilg-howfc. 

Thiefe rocrettxentiiious, qr droffy Parts of 
^ S«3gar are to be dihited with Water, fcr- 
rt^Uited in the fame manner as Moloffej or 
Wafh, and thpn diftilled in the common 
Method. And if the Operation be care* 
fiiUy performed, and the Spirit well reftified, 
it may be n^ixed with foreign Brandies, and 
even Arrac in a large Proportion, tp great 
Advantage ; for this Spirit will be found 
£iiperior to that extrafted from Treacle, 
and confequently more proper fof thefo 
Ufes. 

CHAP. XXI. 
Of Raifin-SpiriU, 

By Raifin-Spirita, we undcrftand, that 
extracted from Raifins, after a proper 
Fomentation. 

G a In 



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84 -^ Complete Syfittn 

In order to extract this Spirit, the Rai- 
fins muft be infufed in a proper Quantity of 
Water, and fermented in the manner de- 
icribed in the Chapter on Fermentation* 
When the Fermentation is completed, the 
AVhole is to be thrown into the Still,[aDd the 
Spirit extraftcd by a ftrortg Fire. 

The Reafon why we here direft a ftrpng 
Fire, is, becaufe by that Means a greater 
Quantity of the elTcntial Oil will come oyer 
the Helm with the Spirit, which will ren- 
der it much fitter for the Diftiller's Purpofe c 
for this Spirit is generally ufed to mix with 
common Malt Goods •, and it is furprizing 
how far it will go in this Refpedt, ten Gallons 
of it being often fufficient to give a deter- 
mining Flavour, and agreeable Vinofity to a 
whole Piece of Malt Spirits. 

It is therefore well worth the DiftilferV 
while to endeavour at improving the com-r 
mon Method of extracting Spirits from Rai*- 
fin? 5 and perhaps the following Hint ma^ 
merit Attention^ 

When the Fermentation is completed^ 
and the Still charged* with fermented Li- 
quor, as above diredted, let the whole be!, 
drawn off with as brifk a Fire as poffiblc ;' 
biit inftead of the Cafk or Can^ generally^ 

uTm 



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of Diftillation; %^ 

ufcd by our Engli/h Diftillers for a Receiver, 
let a large Glafs, called by Chetnifts, a Se- 
parating-Glafs, be placed under the Nofe 
of the Worm, and a common Receiver 
applied to, the Spout of the Separating-Glafi j 
by this. means the eflential Oil will fwim 
upon the Top of the Spirit, or rather low 
Wine, in the Separating-Glafs, and may be 
cafily preferved at the End of the Opt- 
ration. 

The Ufe of this limpid eflential Oil is well 
known to EHftillers ; for in this reiidcs the 
whole Flavour, and confequently may be 
ufcd to the greateft Advantage in giving that 
diftinguifliing Tafte, and true Vinofity, to 
the common Malt-Spirits. 

After the Oil is feparated from the low 
Wine, the Liquor may be reftiiied in BaU 
neum Maria into a pure and almoft taftelefs 
Spirit, and therefore well adapted to make 
the fineft compound Cordials, or to imi* 
(ate or mix with the fineft French Brandies, 
Arracs, (Sc- 

In the fame Manner a Spirit may be ob- 
tained from Cyder. But as its particular 
Flavour is not fo defirable as that obtained 
from Raifins, it fliould be diftilled in a more 

Sentle Manner, and carefully reftified in the 
ianncr we (hall fhew in the Chapter on 
G 3 Reaifi-. 



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56 A Cmfku Syfiem 

Redification j by which Means a very |mfe 
and almoft infipid Spirit will be obtained, 
which may be ufed to very great Advantagfe 
in imitating the befl: Brandies of Frakcey or 
in making the fineft compound Waters tit 
^Cordials, 



CHAP. XXII. 

Of Arracs. 

WH A T 16 properly meant by the Term 
Arracs, are Spirits extracted from the 
fermented Juice of certain Trees commoA 
in the EaJi^IndieSj particularly thofe of the 
Cocoa, or Palm-tree. The whole Procefs 
of making Arrac, is performed in, the fol- 
lowing Manner. 

In order to procure the vegetable Juice 
for this Operation, the Perfoh provides 
himfelf with a fufficieat Number of fmall 
earthen Pots, with Bellies and Necks, re- 
fembling our common glafs Bottles ; a 
Number of thefe he faftens to his Girdle, 
or to a Belt acrofs his Shoulders, and climbs 
up the tall Trunk of the Cocoa tree ; Hav- 
ing reached the Bbug^is of the Tree,* he 
cuts off with a Knife certain fmall Buds, or 
Buttons, applying immediately to the Wound 
one of his Bottles, and faftens it with a 
String to the Bough . In this Manner he 

proceeds 



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^ Diftrllation- 87: 

proceeds till he has iixcd his whole Nupi- 
ber of Bott;les, which fcrve as Receivers 
to the juice diftilling from the Wounds. 
This Operation is jgencrally performed in 
the EvetJipg, a greater. Quantity / of Juice 
flowing from the Tree in the Night than in 
the Day. The Bottles are next Morning 
taken off, and the Liquor emptied with a 
proper VefTcl, where .it fpontaneoufly fer- 
ments. As fopn as the Fermentation i^ 
completed, the Liquor is thrown into the 
Still, and drawn down toia low Wine j. but 
fo very poor and dilute, that tl?ey are ob- 
liged to redify it in another. Stilly to that 
weak kind of Proof Spirit, we generally fee 
it ; for though it appears Bubble-Proof, it 
rarely contains more than a fixth^ and fome- 
.times only an eighth of Alcohol, all the 
jeft being no more than ah acidulated Wa^ 
ter, which might bcfupplied from any com^ 
inon Spring. Why Arrac appears Bubble^ 
jProof, when in reality fo far below what 
we mean by Proof, is ;not io great a iMyftery^ 
<a# at firft Sight it appears to be ; for this 
kind of Proof is entirely owinj; to a certain 
Tenacity of the Parts of the Liquor, or to 
the particular Property of the Oil incorpo- 
rated in the Spirit ; as' we fhall abundantly 
jfliew in a fubfequent Chapter. 

.. From this Account of Arrac, it flicuIB 

(cem no very difficult Matter to imitate it 

G 4. , here. 



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88 A Complete Syfiem 

here- And, perhaps, the whole Difficulty lies 
in procuring a pure and infipid Spirit ^ for 
it is ridiculous to attempt it with our com- 
mon Malt-Spirit. With regard to the Fla- 
vour of the Arrac, it may be effeftually 
imitated by fome eifcntial Oils eafily pro- 
curable. 

Hence we fee of what prodigious Ad- 
vantage a pure and infipid Spirit would be 
of to Diftillers, arid confequently the great 
Encouragement there is to attempt the Dif- 
covery. Perhaps a Spirit of this kind may 
be extradted from Sugar properly refined. 
The Hint is worth profecuting; and the 
Writer of this Eflfay, from repeated Expe- 
riments, is abundantly convinced that the 
Thing is pradicable. Had he entirely fuc- 
ceeded, he would readily have communi- 
cated the Whole for the Benefit of his Coun-* 
try J but is now obliged to defer, to fome 
future Opportunity, the Refult of his En- 
quiries. In the mean Time, he would re- 
commend the Prpfecution of this Hint to 
thofe Diftillers, who endeavour to improve ^ 
their Art, and advance it nearer to Per- 
fcilion. 

Since Arrac is a Spirit extrafted from the 
Tuice of the Cocoa tree, it might perhaps 
be worth enquiring how nearly it might be 
imitated by fermenting and diftiUing thf 

Juices 



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of Diftillation. 89 

Juices of the Birch and Sycamore- trees. 
We fhould by this Means obtain an Eng-- 
Hfb Arrac ; and, perhaps, a Spirit equal in 
Flavour to that imported from Batavia. 

When the Cafk, in which the Arrac is 
imported happens to be decayed j or the 
Liquor touches any Nails, or other Iron, it 
diflblves Part of it, and at the fame time 
cxtrafts the refinous Parts of the Oak, 
by which means the whole Liquor in the 
Cafk acquires an inky Colour. In order to 
whiten s^nd clarify Arrac, which has con- 
trst6:ed this Colour, a large Quantity of new 
or fkimed Milk muft be put into the Calk, 
and the whole beat together, as Vintners do 
to whiten their brown Wines ; by this meaAg 
the inky Colour will be abforbed by the 
Milk, and fall with it to the Bottom, fo 
that the greateft Part of the Arrac may 
be drawn off fine ; and the Remainder pro* 
cured in the fame Condition by being fil» 
trated through a conical Flannel Bag* 

CHAP. XXIIL 
Of Reeiification. 

^T^ HERE arc feveral Methods of per- 

•* forming this Operation ; though feme, 

and indeed thofe in general praftifcd by oar 

Diftillcrs, hardly dcfcrve the Name; bccanir,- 



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90 A Complete Syftem 

inftead of re<aifying,.that is freeing the Spi-«^ 
rit from its efTential Oil and Phlegm, they 
alter the natural Flavour of the bpirit that 
comes over in the Operation. 

The principal Bufinefe of Reaification is 
to feparate the Spirit from the efTential Oil 
of the Ingredient, which is very apt to. ad-, 
here flrongly to the Spirit. Aijd in order 
to this. Care fhould be taken in the firft 
Diftillation ; that is, the Spirit, cfpccially 
that from Malt, ihould be drawn by a gen- 
tle Fire, by which means great Part of the 
blTential Oil will be kept from mixing wi:h 
the Spirit \ for Experience has abundantly 
proved, that it is much cafier to keep afun-* 
der, than to feparate them when once 
mixed. 

But as it is almof^ impoflible to draw low 
Wines witho.ut the Spirit being in fome Mea- 
fure impregnated with the cflential Oil, it 
is abfolutely neceffary to be acquainted with, 
fome Methods of feparating the Spirit from 
the Oil, and alfo of freeing it from its 
Phlegm. The beft Methods of doing this 
to Perfedlion, are Re-diftilla^ion and Per- 
colation. 

In order to redilfy low Wines, they fliould 
be put into a tail Body or. Alembic, and 
gently diftijled in Balneum Maries s hy this 

. msans 



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of Diflillatbti. 9t 

means 4 krge Proportion, both of the Oil 
and Phlegm will remain in the Body. But 
if the Spirit Ihould be found, after this Ope- 
ration, to contain fome of the effential Oil, 
it'muft be let down with fair Water, and 
te-diftilled in the fame gentle Manner, And 
thus it may be brought to any Degree of 
Purity; efpccially if in the working the 
Spirit be fuffcrcd to fall' into a proper Quan- 
tity of clear Water, and the Spirit after- 
wards reftified to the Height propofed/ 
The fame Method fhould be ufed in 
freeing Proof Spirit, or even Alcohol, 
frofn this Oil ; namely, by letting it down 
with clean VVater to the Strength of low 
Wines, and re-diftilling it in Balneum Af^- 
ria. But it muft be remembered, that it 
is much more difficult to cleanfe Alcohol, or 
Proof- Spirit than low Wines, becaufe the 
Oil is more intimately mixed with the two 
former than with the latter. This Oil may 
however be fcparated from Proof-Spirit, Gfr. 
by the Method already propofed, cfpecially 
if it be previoufly filtrated through Paper, 
thick Flannel, Sand, Stone, (Sc. 

But this Method, though it e&ftually 
anfwfers the Intention, is generally reje<9:cd 
by our Diftillers, becaufe of the Slovvnefs of 
the Operation ; and others fubflitutcd in its 
(lead, though inftcad of freeing the Spirit 
from the Oil, they only abolilh the natural 

Flavour 

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92 A Complete Syflem 

Flavour of the Spirit, and make a more in- 
timate Mixture between the Particles of the 
Spirit, and thofe of the eiTential Oil. 

It is impoffible to enumerate all the Me- 
thods pradifed by Diftillers, as almoft every 
one pretends to have a fecret Noftrum for 
this Purpofe. The principal Methods io 
ufe for reftifying Malt-Spirits, are however 
reducible to three, namely, by fixed alcaline 
Salts, by acid Spirits mixed with alcaline 
Salts, and by^ falinc Bodies, and flavouring 
Additions. 

The Method of rectifying by alcaline 
Salts is thus performed. To every Piece of 
Proof- Spirit, add fourteen Pounds of dry 
Salt of Tartar, fixed Nitre, or calcined Tar- 
tar ; lute on the Head, and diflil, by a gen- 
tle Heat, but be very careful to leave out 
the Faints. By this Method a large Pro- 
portion of the foetid Oil will be left in the 
Still ; and what comes over with* the Spi- 
rit will be greatly attenuated. But this Ope- 
ration is generally performed in a very diffe- 
rent manner ; for, inflead of diftilling the 
the Spirit in a gentle and equable manner, 
the Still is worked in its full Force; by 
which means the Oil, which fhould have 
remained in the Still, is driven over, and in- 
timately mixed with the Spirit; and, con- 
fequcntly, the whole Operation fruHrated, 

and 



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' of Diftillation. gj 

ttnd the Spirit rendered much hardei: to 
cleanfe than it was before* 

But even when the Operation is per- 
formed according to the Rdes of Art, it 
is far from being pcrfed ; for it is well 
known, that Part of the fixed Salts become 
volatile in the Operation, pafs over the 
Helm, and intimately mixes with the eilen^ 
tial Oil ftill contained in the Spirits: by this 
means the Oil becomes more perfedly united 
with the Spirits, and confequently much 
harder to be feparated by repeated Diftilla- 
tions. Nor is this all, for the Still being 
worked in its full Force, the bitter Oil of 
the Malt, formed into a kind of liquid Soap 
in the Still, by means of the alcaline Salr, 
is brought over the Helm with the Faints, 
and fuffered to mix with the Spirit, whereby 
it is rendered almoft as nauleous and ilU 
tailed as before the Operation. Befides, if 
this Operation were performed in its utmoft 
Perfeftion, it would never anfwer the In- 
tention ; for the alcaline Salt deftroys the 
Vinofity of the Spirit ; and confequently 
deprives it of one of its moft valuable Pro- 
perties, Our Diftillers are well acquainted 
with this Dcfe<9: in the Operation, and en- 
deavour to fupply it by an Addition of Acids. 
This is what we call the fccond Method by 
Alcalies and Acids. 

The 

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1 



94 -^ CotH^etc Syfiim 

The Operation .of rcftifying fey ^p Me- 
thod of fixed Alcalies and Acids is the fame 
as that above defcrib^ ; the Sf»rrt is diSlwn 
over from fixed Alcalies ^ before ; b^t In 
Order to mortify the Alcali in th? SpVit^ aud 
reftore its Vinofity, a proper QuaRtity of 
fome aeid Spirit i$ added. Variofts kJad$ of 
Acids arc. ufed on this Occftfioia s but priiv- 
cipally thofe of the mineral Kind, bcca,ufe 
of their Cheapneft ; as Oil of VitrioU Spirit 
of Nitre, Oil of Sulphur, and the like. W^ 
3vould, however, caution a young RiftiUet 
from being too biify with thejfe ?orrofivc 
Acids, the fulphurom Spirit of Vitriol, dul- 
cified Spirit of Nitre, or Mr. Boyle s acid Spi- 
rit of Wine well redtified, will much bettet 
anfwer his Purpofe. . 

The third Method of Redification is that 
by faline Bodies, and flavouring Ingredients, 
There is no Differeoce in the Operation be- 
tween this and the two foregoing Methods ; 
fixed akaline Salts, common Salt decrepi* 
tated or dried, cakinjed Vitriol, Sandiver,AI- 
}um, &c. is put into the Still with the low 
Wines, and the Spirit drawn over as before* 
When the Quantity is drawn off, the. fla- 
vouring Ingredients arp added to give the. 
Spirit the Flavour intended* But as the 
Spirit is not by this means rendered fuffi- 
ciently pu|-e, the difagrceabler Flavour of 

the 



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":"T' 



of Diftillation. g^ 

the Spirit generally overpowers that <^^^ 
Ingredients, whereby the whole Intention 
is cither deftroyed, or ^ compound Flavour 
produced, very different from that in- 
tended. 

i • ^ 

Some Diftlllers, inftead of aloalinc Salts, 
fife quick Linie in redtifylng their Malt Spi- 
rit ; this Ingredient cleanfes and deph^cg-' 
mates the Spirit confiderably 5 but like th^t 
re<5tified from alcaline Salts, it requires an 
akaline Difpofkion, and alfo an nidoroua 
Flavour. Acids, therefore, are -as heccffary 
to.be mixed with thofe Spirits redified 
with quick Lime, as with thofe redlified 
with an alcaline Salt. If Chalk, calcined 
and well purified animal Bones, Gfc. were 
ufed inftead of quick Lime, the Spirit 
would have a much left alcaline or ni- 
dorous Flavour ; and^ confequently, the 
flavouring Ingredients might be added to 
it with more Succefs than can be expec- 
ted from a Spirit rectified from alcaline 
Salts. 

But^ perhaps, if neutral Salts were ufed 
inftead of the alcaline ones, the Spirit might 
be rendered pure, without con trading un 
alcaline Flavour ; foluble Tartar might be 
ufed for this Purpofe, though the Spirit ac- 
quires from lience a little faponaceous Fla-* 
^Qur. Dr. Cox has mentioned anotheir Me- 
thod 

V 

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96 , A Complete Syfiem 

thod for this Purpofc, namely, to deprive the 
volatile Salts of their Oil, by rendering 
them neutral with Spirit of Salt, and after- 
wards fubliming them with Salt of Tartar : 
TJie Acid may be varied if the Spirit of Salt 
fhould not be found fo well adapted to the 
Purpofe as could be wiihed : But fine dry 
Sugar feems the beft adapted to thd Purpofc 
of tedifying thefe Spirits ; as it readily unites 
with the elfential OWy detains and fixes it, 
without imparting any urinous, alcaline, or 
other naufeous Flavour to the Spirits redi* 
fied upon it. 

Thus have I confidered the princfpal 
Methods ufed by our Diftillers in redifying 
their Spirits ; and fhall conclude this Chap* 
ter with remarking, that there is no other 
Way of redtifying to Perfedlion befides what 
we firft laid down, namely, by gentle Di- 
rdllation. But then it muft be remembered^ 
that the whole Procefs muft be of a Piece i. 
We mean, that the firft Diftillation from 
the Wa(h muft be performed in a gentle 
manner ^ for otherwife the eflential Oil will 
be fo intimately blended wjth the Spirit, as 
not to be eafily feparated by Re-diftil!ation.* 
Another good Property attending this Me- 
thod is its Univerfality ; all kinds of Spirits^ 
from whatever Ingredients cxtradled, require 
Redification ; and this is adapted to all 
kinds. 

CHAP. 



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i/^ Diftaiatidn. 97 

- CHAP. XXIV. 

Of the Flavouring of Spirits. 

^Lx7 E have bbfcrvcd in the preceding 
y^ Chapter, that the ciohimdn Method 
of reidtifying Spirits frorix alcalhici Salts, 
iSeftroj^s their Vinbtity, and in its liead in- 
troduces an uririoiis or lixivious Tafte. Bui 
is it is abfoiutely necefTary to re(lore, or at 
leaft to. fubftitute in its room fome De- 
gree of Vinofity, fevcral Methods have 
been jpropbfed, and a Multitude of Eipe- 
rinicnts performed, ip order todifcover this 
great I^cfideratum : But pone has fuccecded 
cgdal to the Spirit of Nitre \ and , accord- ^ 
iiigly this Spirit, either ftrprig or dulcified. 
has been lifcd by moft Diftillcrs to give aa 
agreeable Vinofity to their Spirits, 

Several Difficulties however occur in the 
Method of ufing it ; the principal of virhicK 
is, its beirie apt to quit the Liduor in a fliort 
Tinie, jano confequeritly depriving the Li- 

?" dor of that Vinbfity it Was intended to give. 
Q order to fecnove this t)itfipulty, and pre- 
vent thci yinpfity fto'qi quittingthe Goods, 
tlxe: dulcified Spirit ot .Nitre, which is 
jpauch better than the fl:r6bg Spirit, ^oul^ 
Ibe prepared by a previous pigcltibri cbnti-* 
fiutfd tor (ome Time with Alcohol j the' 

yCoogle 



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9$ A Ctmplete Sjjiem 

longer the Digeftion is continued the more 
intimately will they he hknckd, and the 
Compound rendered the milder and fofter. 

After a proper Digeftion, the dulcified 
Spirit fhould he ihixed with the Brandy>.by 
which Means the V indfity will he intimately 
blended with the Goods, and difpofednot 
to fly off for a very confiderable Tinte. 

No general Rule can be given for ; the 
Quantity of this mineral Acid requifitc to fee 
employed, becaufe dilfrerent Proportions of 
it are neceflary in difFereni Spirits. It A6uld, 
however, be carefully adverted to, that 
though a fmall Quantity of it wHl un- 
doubtedly giv* an agreeable Vinofityrc^m- 
bling that naturally found in the 'fine liib- 
tile Spirits drawn from* Wines, yet an over 
large Dofeof k will not only caufe a difit- 
greeable Flavour, but alfo render the whole 
Defign abortive, by difcovering the Impo- 
fition. Thofe, therefore, who endeavour, 
to cover a foul Tafte in Goods by l?trge 
Dofes of dulcified Spirit of Nitre, wiH'find 
thcmfelves deceived. - 

• But the beft, and indeed the only Me^ 
thod'bf imitating French hvisxi6\z% X6 Fer^ 
fedion/ is* by art cHetiti4t*Gil' of ^ Wine > 
jthis being the very thing' that gives die 
TrehcJf^Bmi&iQS their ifavour. It muft, 
•'*• "' ^- however. 



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<if Diftillation* ^9 

however, be remembered, that in order to 
ufe even tbi3 logFedient to Advantage, a 
pore, taftel^fs Spirit piuft be firft procured \ 
for it is ridiculous to expeS: that this eflen'^ 
tial Oil (hould be ablje to give the agreeable 
FlavourofFr^Wi& Brandies, to our fulfomc 
jVIalt Spirit, already loaded with its own 
naufeous OH, or ftrongly impregnated with 
a lixivious Tafte from the alcaline Salts 
ufed in,Reftification. How a pure infipid 
Spirit piay be obtained has been already con- 
fidered in fome qF the preceding Chapters j 
it only therefore remains, to (hew the Me- 
thod of procuring this eflential Oil of Wine, 
which is this : 

Take fomeCakcs'of dry Wina Lees, fuch 
as are ufed by our Hatters, diflblve them in 
fix or eight times their Weight of Watfer, 
diftil the Liquor with a flow r ire, aqd fc- 
parate the Oil by the Separating Glafs ; re- 
ferving for the niceft Ufes that oi)ly which 
comes over firft, the fucceediiig Oil being 
coarfer and more rcfinous. 

Haying procured this fine Oil of Wine, it 
may be mixed jnto'a QuintefTenee with pure 
Alcohol J by which Means it niiay be pre- 
fcrved a long time fully poflefTed of all its 
Flavour and Virtues ; but without fuch 
Management, it will foon grow rcfinbui 
and rancid, 

H 2 When 



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100 A Compute Syflem 

When a fine effential Oil of Wlric is tKiis 
procured, and alfo a pure and infipid Spi^^ 
rit, Fr^/7^i& Brandies may be imitated td Per- 
fedion with regard to the Flavour. It muft, 
however, be remembered, and cafefully 
adverted to, th^t the cffcntial Oil be drawn 
from the fame fort of Lees, as the Brandy 
to be imitated was procured from; wc 
mean, in order to imitate Coniac Brandy, 
it will be neceflary to diftil the eflcntial Oil 
ixovn Coniac Lees ; and the fame for any 
other kind of Brandy. For as different 
Brandies have different Flavours ; and as 
thefc Flavours are owing entirely to th« 
cfTential Oil of the Grape, it would beprc- 
pofldrous to endeavour to imitate the Fla- 
vour of Coniac Brandy, with an cfiential 
Oil procured from the Lees of BOurdcauk 
Wine. 

When the Flavour of thfe Brandy is well 
iittltated by- a proper Dofe of the effentiil 
Oil, and the Whole reduced into one firti- 
ple and homogeneous Fluid, other DifHcuU 
ties arc flill benind i 1 he Flavour, though 
the eilcntial Part, is not however thfc 
only one ; the Coloilf ^ the Proof and the 
Softnefs mufl: be alio Regarded, before a 
Spirit, that perfedly refcmbles Brandy, 
can be procured. With regard td the Proof, 
it may be caiily hit, by ufing a Spitit rec- 
tified 

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e/ Diftillation. loi 

tlficd above Proof ; wbidh, afttfr being in- 
timatety mixed with the eflential Oil ofJ 
Wine, may be let down to a proper Stan* 
dard by fait Water. And the Softnefs may 
in a great Meafure be Obtained by diflilling 
and re<3:ifying the Spirit with a gentle Fire; 
and what is wanting of thi» Criterion in the 
Liquor^ when iirft m^e> will be fupplied 
by Time y for it muft be remembered, that 
it ]» Time alone that gives this Property to 
jFSrWfi& Brandies ; they being at ftrft, like 
our Spirits, acrid, foul, and fiery. But with 
regard to the Colour a particular Method i& 
neccflary to imitate it to Perfcftion : And 
how this may be done (hall be cbniidered' in 
the iX9Xt Chapter. 

CHAP. XXV. 
Of the Methods of colours r7g Spirits. 

TH E Art of colouring Spirits awes ite- 
Rife to Obfervations on foreign Bran-- 
dies. A Piece of French Brandy that haS: 
acquired by Age a gre^t Degree of Spfthefs 
and Ripenefs is obfervcd, at the feme time, 
to hay« acquired a vellowifti brown Colour ;! 
and hence bur Diftillers have endeavoured^ 
to imitate this Colour in fuch Spirits as are 
intended to pafs for French Brandy. And 
in order to this a ereat Variety of Expcri- 
joaents has been made on various. Subftances^ 

H 3 ^ iq^ 



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102 A Compute Syfieni , ^ 

in order to difcover a direct and fur^ JVle^ 
thod of imiubng this Colobr to PerFp^dnr. 
But, in oilder to do this, k is necisJSak^ to 
know frQol whence the Frttu^ Brandies 
themfelves acquire their Colour 5 for till w« 
have made this Difcovery, it will.be i»vaia 
to attempt an Imitation ; becaiUie,. if we 
ihould be able to imiCbte eka^ly tbe^Cp^ 
lour, which is indeed no dilKcult Taik^ 
the Spirit will not ftand the Teft of diffe^ 
rent Experiments, unleis the Colour in both 
he produced from the i&me Ingte(&iii 

Thi9 being undeniably the Cafe, kt utf 
try if we cannot difcover this xni|^ty Se-* 
pret; the Ingcedient from whence the 
French Brandy acquires its Colour. 

We have already obferved, that this Co- 
lour is only found in fuch Brandies as have 
acquired a^ mellow Kipenefs by Age \ it 1% 
therefore not given it by the Diftilier, but 
has gained it by lying long in the Cafk. 
Gonfequcntly, the Ingredient from whence 
this Colour is extracted, is no other than 
the Wood of the Cafk, and the Brandy in 
N rgality ijs become a dilute Tinfl:ure of Oak. 

The pommon Experiment ufed to prove 
the Genuinenefs of French Brandy proveSi 
thf^t: this Qpi^ion is well founded. The 



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of Diftillatioa* 10.3 

Eiqpfcrimcnt is this : Thcv pour into a Glaii 
^ B andy a few Drops 0/ a Solution of cal- 
cined Vitriol of Iron in a diluted Spirit of 
Sulphur, or any other mineral Acid, and 
the Whole turns of a blue Colour ; in the 
fame Mariner, as we make Ink of a Tinc-^ 
ture of Galls and Vitriol. 

Since, therefore, the Colour of French 
Brandies is acquired from the Oak of the 
Cafk, it is no Difficulty to imitate it to 
PerfcAion. A fmall Quantity of the Ex* 
traft of Oak, or the Shavings of that Wood 
properly digefted, will furnifli us with a 
Ti^dtuFe capable of giving the Spirit any 
Degree of Colour required. But it muft be 
remembered, that as the Tindlure is extraft- 
cd from the Cafk by Brandy, that is Alco* 
hoi and Water, it is neceifary to ufe both in 
cxtradling the Tinfture ; for each of thefc 
Menftruums diflblves different Parts of thp 
Wood. Let, therefore, a fufHcient Quan'- 
tity of Oak Shavings be digefted ip ftrong 
Spiritof Wiijq ; and alfo at the fame Time 
other Oak Shavings be digefted in Water: 
^nd when the Liquors have acquired a 
ftrong Tin<flure from the Oak, let both be 
poured off, from the Shavings, into diffe- 
rent Veflcls, and both placed over a gentle 
Fire till reduced to the Confiftence of 
Treacle. In this Condition, let the two 
H 4 E3?^ 



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lo^ A Complete Syflem 

Extra£ts be intimately mixed tpgcth^f 4^ 
TiV'hich may b? done eC?^^ty by adding 
a fmall Quantity of Loaf jSugar, in fin<^ 
Powder, and well rubbing the Whole to»-] 

§etner. By this Means a liquid cficntiail 
Ixtradt of Oak will be procured, and if- 
ways ready tp be ufed as Occafiott ihlll 



r«quir.p, 



There are other Methods in Uie for co«; 
touring 3randies ; but the beft, befid^ thtj. 
pxtradtof.Oak above-mehtionedp are Com- 
mon.Trcacle and burnt Sygar. ^' ». ••» 

, The Treacle gives the Spirits a fine Co* 
lour, nearly refembling that ' of , Prtnch 
Brandy J but as its Colour is but dilute, a 
Jars;e Quantity muft be ' ufed ; " this is ' not 
feowever attehcjed with any bad .Corife- 
quences ; for notwithftanding the Spirit is 
really weakened by this Addition, yet thq; 
b- bhle Proof, the general Criteripn of Spi- 
ritSj is greatly mended by the Tenacity im- 
parted to the Liquor by the Treacle. The 
Spirit alfo acquires froqi this Mixture a 
fv/eetifh or lufcious Tafte, and a Fulhefs' in 
the Mouth ^ both which Properties jendcf 
it very agreeable to the Palates of the conv 
mon People, who are, 19 fadt, the prin- 
ciple Confiimers or thefe Spirits.' 

m 
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;- f/ biftillatibn. 1^5 

4l much finiller Quanti^ of burnt Sugitf 
ihart of Treadc will be uifficient force-' 
louring the fatiic Q^uantity of Spirits ; 'the 
Tafte 15 a!fo very dififcrcnt ; for, inftcad o^ 
the Swccthcft imparted by the Treacle, the 
Spirit acquires from the burnt Sugar sn 
agreeable Bitternefs, and by that Means 
rccommep^s itfeif to nicer Palates, whicl^ 
are offended with a lufcious Spirit. The 
^urnt Sugar is prepared by di0olying a pit>* 
per Quantity of Sugar in a litde Water, 
iuid fcorching it over the Fire till it acquires 
a black Coloii^* 

Either of the above Ingredient?, Treacle 
pr burnt Sugar, will nearly imitate the ge- 
nuine Colour of old French Brandy j but 
neither of them will fucceed, wh^h put t9 
th^ Tef^ of the vitriolic Solution. 

Thu^have I traced the SubjeAof Di^ 
itillation from its Origin ; (hewn the Me^ 
thods commonly made ufe of by Diftillers» 
and pointed out various Improvements, that 
might be introduced into this Art with 
great Advantage i and (hall conclude this 
Part with recommending the fevera) Kints^ 
tothofe pifliller$ who are de^rous pf im« 
prpving their Art, and proceeding on a ra**' 
^<jnal FoundatiQn, it being from fuch only 
^- ■' thai 



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xo6 A Compute Syfltem^ &c. 

that Improvements are to be expeded ; for 
^here me Operations are conflandy Qtrtied 
on in &e fame beaten Trad, it 16 in vaiit 
to exped Improvements, unlefs Chance 
ihould be kind enough to dirow that in their 
Way, which a rational Theory would h^c 
9aiily led diem to difcovcr. 



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Complete Syfteiii 

OP 

Distillation. 



PA R T H. 

Containing the Method rf difiilUng 
Simple Heaters, 

C H A P. I. 

THE rnftraments chiefly uled in the 
Diftillation of Simple Waters, ace 
of two Kinds, commonly called 
the HDt Stilly or Alembic, and the Cold 
Still i the former is reprefented in Fig* $• 
and the latter inP/^. lo. 

The 

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1^8 ^ Complete Syftem 

The Waters drawn by the coW Still frotrt 
odoriferous Plants are mu?h more fragrant, 
and more fully impregnated with their Vit*- 
tu^s than thofe drawn by the hot St\U, *pr 
A!embic ; but the Operation is much moK 
^ow and tedious by the former than the 
fatter, fo that very few care to comply with . 
It : And, therefore a Method has been in- 
vented; to avo^ the Tediou^f^ of the 
one, and the Inconveniencies of the other* 
The Method is this : 

A Pewter Body is fufpended in the Body 
of tLe'Jll^bic, 4nd the BeJid'^f^ i^c Still 
. fitted to the Pewter Body : Into this Body 
the Ixjorredients to be diftilled are put, the 
Atemblc filled Wlrh^Water, the «ti» Head' 
luted to tiie Pewter Body, and theNofe 
luted into the Worrtj of the; R^rigeratory 
or Worm. 

The fame Intention will fee anfwered; 
by putting the Ingredients ipto a Glafs A- 
lembic, and placing it in a Bath Heaj^ 91; 
Balneum Mari^t; as -we have before direded^ 
Chap. JCI. 

By either of thefe Means, th,e In^fae* 

dieixts have greater Heat given them tnan^ 

in the cold Still; and yet, by the Inter- 

pofition of the Water, in which the Veflel,^ 

■ "^ontainin^ 



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fcontMnihg thciii is placed, they are not fo 
forcibly acted upon oy the Fire, as in the 
tommon Way of the hot Still. . So that till 
thofc Things which require a middle Way 
between the other ; that i^, thole Simples 
which are of a Texture between ,very vo- 
latile, Wd very fixed, are treated very pro- 
perly by this Method i but neither the very 
odoriferotls Simples, nor thofe whole Paris 
iare very heavy And fixed, can be treated xHi^ 
Way but to Difadvantage. 

One of the grtatcft Advantages of this 
Contrivance is, that Waters fo drawn come 
over much cooler than from the hot Still ; 
that is, they have hot fo much of the Fire 
in them, as the Diftillers term it ; fo that 
a hot fpicy Witcr, thus ordered, will taftc 
is cool oh the Palate when juft drawn, as U 
would, when drawn by the hot Still, aftar 
it had acquired a confiderable Age. 

C H A P. II. 

Of Waien drawn kf the toU^tlll 

^^HE cold Still is much bcft adapted 
-*- to draw off the Virtues of Simples, 
which ate valued fbr their; fine Flavour 
when green, v^hich is fubjcdl to be loft in 
drying. For when we want to cxtradl from 
l^iants a Spirit fo light and volatile/ as hot 

to 



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I jjLO A fkmfhu Syfiem 

%o fubfift in open Air any longer than yirhile 
the Plant continues in its Growth, it is ccr- 
teunly the bejft Method to remove the Plant 
fropi i^ native Soil^ into fome proper In* 
Krument, where, as it dries, thefe volatile 
Parts can be collected and. preferved. And 
fuch an Inftmpient |s what we call the 
cold Still, where the drying of Ac Rant 
or Flower, is only forwarded by a moderate 
"^Watmth, and dl t;hat rifes is colledted and 
pndfcrvcde 

As the Method of performipg the Qpcr 
ration by the cold Still, is the very fame,, 
whatever Plant or Flower is ufed, the fol- 
lowing Inftance of procuring a Water from 
Rofemary, will be abundantly fufficient to 

'inlhiiatheyoungPradHtionerin the manner 
of conducing the Procefs in all Cafes what- 

•even 

Take Rofemary, frelh gathered, in its 
Perfeflion, with the Morning Dew upon' 
it, and lay it lightly and unbruifed upon the 
Plate, tor Bottom of the Stilh Cover the 
Plate with its conical I^ead^ and apply a 
;Glafs Receiver to the Nofe cf it. Make a 
fmall Fire of Charcoal under the PUte, 
continuing it as long a$ any Liquor comes 
over into the Receiver. When nothing 
more comes over, take difthc Still Hea^ 
and remove the I^ant, putting frefh in' its 
' - - ftcad. 



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' '^ DiiUUacion« 4 it 

fte^, and proceed ts before ; continue to 
repeat the Operation fuccefiively, till a fufe- 
cicnf Quantity of Water is procured. Let thi^ 
diftillcd Water be kept at Reft, in clean Bot- 
des clofe ftoppcd, for fome Days in a cold 
Place ; by tnis Means it will become lira- 
pid, and powerfully impregnated with .the 
Tafte and Smell oF the Plant. 

In this Water are contained the Liquor of 
Dew, confifting of its own proper Parts, 
which are not without Difficulty feparated 
from the Plapt, and cleave to it even in the 
drying. This Dew, alfo, by fticking to 
theOutfidc, receives the liquid Parts of the 
Plant, Which being elaborated the Day be- 
fore, and exhaling in the Night; are here- 
by detained i fo that they concrete together 
into one external Liauid, which is often 
vifcid, as appears in Manna,' Honey, &c. 
This Water alfo. contains the Fluid, which 
exhales from' the Veffels of the Rofemary, 
and which principally confifts orfimple 
^Water, 4s appears upon long ftanding in an 
bpen Veffel, when the Tafte and Odbijr 
vanifliipg, leave an infipid Water behki^. 
"Another P^rt of this Water is that fubrile, 
Volatile Subftance, whichgive the Plant its 
peculiar Tafte and Odour; for this -rfit 
Stenfcs. difcover in it ; but what remains, af- 
ter the Prgcefs is finiflied^ fcarce afford any 
^hfeg thereof, ^hc fame Water fecnite 

alfo 



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its A Cmphte Syfiem 

4lfb to cdntaiA Seeds, or oihor little fiodiefi 
vhjchm a certain Time ufually . grows into 
A kind of thin » wbstiih Weed>: fufpended in 
the- middle of the Water j and daily, in^^ 
crcaiing or fpreading itfelf, becomes a Mu« 
cilage, whieh did not appear at firft. . 

I have kept theife W^rs imdifturbed id 
feparate well cJofed Veflels» and obferved 
that in a Year's Time, they began toap- 
jpedr thick, which Thicknefs gradually in^ 
creafed every Yeari till at lehg^th tke Liquor 
grew ropy and mucilaginoos. Hence we 
iee» that this Water contains the elementary 
Water, and prefiding Spirit of the Plant $ 
a Spirit fmall in Bulk, but rich in Virtues^ 
and exhibiting the fpecific Smell and Tafte 
of theSubjcd. This Witer^ therefore, in 
exhaling, proves a Vehicle to that Spirit, 
which contains in a fiAalU fubtile, extremely 
volatile, and thence eafily feparahle Sub'*^ 
ilance^ the particular Virtue of the, Plan^ 
leaving ;he Remainder exhau/bd in this 
.Refped : and hence proceeds the medicinal 
Virtues of thcfc Waters, which principally 
depend upon their native Spirit, j^or this 
Spirit^ in moft PlaotSi having a briik Mo*- 
bility, affefls. the Nerves, and xaifes the 
Spirits in cafe of their Depreflion; . 

If the Vcflel be cloic ftoppcd, and fct ipf 
keool Places the Waters draiWn by the cold 



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^ DiftiUatiom 11.3 

fell ^111 retain their Virtues for a Year j 
but if negligently, kept, or any Crack (hould 
happen in the Glafs, their extremely vola- 
tile Spirit fecrctly flies oflF, and leaves the* 
Water vapid. 

Hepcc vfc learii what it is^ that Plants 
4bfe I>y being dried iA tlie Summer-time 1 
^aindy^ the Water and Spirit we have been 
'defcribing. Hence we alfb know the Na- 
ture, pf that Fluidj which firft rifcs from 
/jRlaats in DiftillatiDn, and what that Mat- 
.ter ^<a^rly is ki Plants, that .gives thek 
:p60iiliar . Odour ; that iS| their preGding 
Spirit. LafHy, we hence learn, in fomc 
ineafure at leai^ what thofe J^uvia are, 
which principally in the^ummer-fieafon, 
and in the open Air, exhale 'frodi Vegeta- 
bles; for it is highly probable, that thcfe cpn- 
ftant Exhalations of Plants^ cifpecially m tliti 
Dlfy-^ttoQi have a near Agreement in^heif 
ijpeqiliar Nature, with the Liquor extradled 
hy'the cold Still, though differing in this, 
•that the E^batetion made from the Parts 
•is«>BtinU!aliy recruited by the 'Root; whiift 
/by oar Operation, thofe Parts alone are col- 
fcded, which ate driven off from the 
Plantt, afteV being gathered, and no longer 
rfup|>Hed with fre(h Nourifhmcnti 

1 tHA]^. 



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H4 A Commute- Syfiem 



C HA P. 11. 

Of tbe Diftilling Simple.Waters by tbt 
Alembic, •• 

nr^ H E Plants dcfigned for this Opera- 
^ tion are to be gathered when thck 
Leaves are at full Growth, and a little before 
the Flowers appear, or, at leaft, before 
the Seed contcs on ; bccaufe the Virtue of 
the Simple expcded in thefe Waters is often 
little, after the Seed or Fruit is formed, 
^t which Time Plants begin to languifh : 
The Morning is beft to gather them in, 
becaufe the volatile Parts are then con- 
denfcd by the Coldnefs of the Night, and 
kept in by the Tenacity of the Dew, not 
yet exhaled by the Sun- 

This is to be underftood, when the Vir- 
tue of the diftilled Water refides principally 
in the Leaves of Plants j as it does in Mint, 
Marjoram, Pennyroyal, Rue, and many 
more j but the Cafe differs when the aro- 
matic Virtue is only found in the Flowers, 
as in Rofes, Lillics of the Valley, &c. in 
which Cafe we choofe their flowery Parts, 
whilft they fmcll the fweeteft, and gather 
them before they are quite opened, or be- 
gin to fhed, the morning Dew iliil hang- 



ing on ijiem. 



In 

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. ^ Diftillatiom ,115 

In other Plants the Sced^ are to be prefer- 
red, as in Anife, Caraway, Cumin, &c. where 
the Herb and the Flower are indolent, and 
the whole refides in the Seed alone, where it 
manifefts itfelf by its remarkable Fragrance,, 
and aromatic Tafte. We find that Seeds 
arc more fully pofTefTed of this Virtue, when 
they arrive at perfedt Maturity. 

We muft not omit that thefe defirable 
Properties are found only in the Root^ of 
certain Plants, as appears in Avens and in 
Orpine, whofe Roots fmell like a Rofe* 
Roots of this Kind fliould be gathered, for 
the prefent Purpofe, at that. Time when 
they are richeft m thefe Virtuesj. which is 
generally at that Seafon of the Year, juft 
before they begin to fprout, when they are 
to be dug up in a Morning, 

If the Virtues here , required be con- 
tained \n the Barks or Woods of Vegeta- 
bles, then, thefe Parts muft be chofen far 
the Purpofe, 

^ The Subjed being chofen,let it be bruifed, 
, or cut, if there be occafion, and with , it 
. fill two thirds of a Still, leaving a third 

Part of it enipty, without fqueezing tl?e 
. Matter clofe ; then pour as much Rain or 

River Water into the Still as will fill it to 
. I 2 the 



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■-1 1 6 ACbmpteie ^Syfiem 
the (acftc Height ; that is, two thirds to- 
"Jc^her /^itli the Infant iTiy on the Head, 
Jitln^ tjie Jfun(!iure,'fo that ^ho Vapour may 
•/pais Sirou^h 5 .and alfo liitc t^eKofe of the 
Still-head to thf Worm.. Apply a Receiver 
'jto the Bottom of t)ie Worm, that no Va- 
pqur thay. fiy/oiF lO the Diftnfetion'j But 
that all the Vapoui; being cohdenfed in the 
Worm, by cold Water in Ithe Worm^tub, 
may be collected in the Receiver, 

'\ . Let the Pknt remain thus in the Still to 
'dlgeft for ,t,wenty-four Ijoufs, ,with a Imidl 
Degree 6f Heat , Afterwards riaife the Fire, 
to as to make the Water in the Still boil ; 
tvhich may be Jcnown by a certain hiffing 

' ,Noife, proceeding from' the breaking Bub- 
bles of the boiling Matter; as alfp by the 
Pipe of the Still-neadj, or the upper-end of 
the Worm, becoming too hot to be handled j 
or the imoaking of the Water in the Worm- 
Jtub he'ated ^'y the Top of the Worm j and, 
laftly, by tne followirig of one Drop ini- 
mediately after another," from the Nofe 6f 
the Worm, fo.as to form an ailm^H cohd- 

rHual Stream. , By all thefc §igi^s we know 
that the requifitc Heat isgnren •, if it oe lefs 
than a gentle 'Ebullition^ the Viriiiesof ffie 
Simple, here expeded, will hot be rii^cd : 
On the contrary, when /the TFirfc is too 
ftrong, the Water haftily. rifes, .into the 
Still-head, atid fouls both the Worm aiid 

the 



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of Diftillation* 117 

the diftiUcd Liquor 5 andthe flant being 
alfo raifed, it blocks up the Worm j foV 
which Reaibn it is no bad Cautbn to fafleti 
a-piede of fine Linen before the Pipe of the 
Still-head ; thaet, in Cafe df this' Accident, 
the Platit ftiay'be kfcpt from topping up the 
Worm : But, ' notwithftandjng this ' Prccaa- 
tioti, if the Fire jbd too fierce, the Plant 
will ftop up the Pipe of the Still- head'; 
and, confequently, the rifing Vapour find^ 
inj; nb Paflage, will blow off the Still-head, 
ind throw the boiling Liquor kbout the 
StiU-houfc, foas to do a great deal of Mif- 
chief, and even fuffocate the Operator, with-^ 
out a proper Caution 5 and tne more oily, 
tenacious, gummy, or refinoiis the Subjcft 
Is, the greater the Danger, in cafe oF this 
Accident ; becaufe the Liqubr is tlic more 
frothy and explofive. ' 

Let ,the due Degree of Fire therefone 
be carefully obferved, and equally kept up, 
as long as the Water, diftillinginto the Re- 
ceiver, is white, thick, odorous^ fapid, fro* 
thy and turbid j for this Water muft be 
carefully keptfcparate from that which fol- 
lows it. The Receiver, therefore, (houM 
be often changed, that the Operator may 
be certain that nothing but this firft Water 
comes over j for thdre afterwards arifes ''a 
Water that is tranlparent, thin, iand with- 
out the peculiar Taftc arid Flavour of the 
I I Plaat, 



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ii8 , ACoinphte Syfietn 

Plant, but generally fomewhat tartarifh and 
limpid, though fomewhat obfcured and 
fouled by white dreggy Matter : And if the 
Head of the Still be of Copper, and not 
tinned, the Acidity of this laft Water eor- 
rodes the Copper, fo as to become green, 
naufeous, emetic and poifonous to thofe 
who ufe it, efpecially to Children, and 
Perfons of weak Conftitutions. 

The firft Water above-djcfcribed, prin- 
cipally contains the Oil and prcfiding Spirit 
of the Plant; for. the Fire by boiling the 
Subject, diflblves its Oil, and reduces it into 
fmall Particles, which are carried upwards 
by the Affiftance of the Water, along with 
thofe Parts of the Plant that become vola- 
tile with their Motion., And, ift^eVeffels 
are exadtly clofed, all thefe being united 
together, will be difcharged without-^Lofs, 
and without much Alteration, into the Re- 
ceiver ; and, confequently, furnifti us with 
^a Water richly impregnated with the Smell, 
Tafte, and particular Virtues of the vola- 
tile Parts of the Plants it wa$ extraiSed 
from* 

The Water of the fecond Running, 
wanes the volatile Part above deilribed/ and 
has fcarcc any ether Virtue than that of 
cooling. 

And 



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of DiftHlation. 119 

And this is tbc.bcft Method of preparing , 
fimplc Waters, provided the two forts he 
not mixed together, for both of them vsrould 
be fpoilcd by fuch a Mixture. 

Hence it plainly appears at what time, 
with the fame Degree of Fire, quite con- 
trary Virtues may arifc from a Plant ; for fo 
long as a milk Water continues to conic 
over from fuch Plants as are aromatic, fo 
long the Water remains warming and atte- 
nuating ; but when it comes to be thin and 
pellucid, it is acid and cooling. 

Hence we may alfo learn the true Foun* 
dation for conducing of Diftillation j for if 
the Operation be flopped, as foon as ever the 
white Water ccafes to come over, the Prepa- 
ration, will be valuable and pcrfed ; but if, 
through a Dcfire of increafing that Quan- 
tity, more be drawn off, and the latter acid 
Part fuffered to mix with 'the firft Running, 
the whole will be fpoiled, or at leaft ren- 
dered greatly inferior to what it would other- 
wife have been. 

Such is the general Method of procuring 
finjple Waters, that (hall contain the vola- 
tile Virtues of the Plants diftilled ; fome 
Rules are however neccflary to render it 

1 4 appli- 



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i.«6 A Complete Syjkm 

applicable to all Sorts of Plant? j^ tjicfe 

RiifiSs ^re tfic fotbwing ; , 

I .Let the aromatic, balfamic, o^y, an^ 
ft rong'fmelUng Plants,' which long retaih 
their natural Fragrance, fuch. as B^m, 
Hyffop, Juniper, lUarjoram, J^mt, Qri* 
ganum, Pennyroyal, jLofemary, Lavender, 
Sage, G*r. be gently dried ^ httle in thp 
Shade j then digeft them, in the fame man- 
ner ^s already mentioned, for tv^eoty-fou^ 
Hours,* in ^ clofe Veffel, Vith i ftnalj De- 
^gree of JHeat,.. knd aftdrwar'ds diffil m thfe 
manner aboV© delivered, und thils th6y will 
afford excellent Waters. 

2. When Watery are to W ^rawrj fropi 

Barks^ Roots, Seeds, or Woods that jrb 

very denfe, ponderous, tough and refinpus^ 

let theiti be digefted for three, four, pr more 

Weeks;, with a greater Degree of Heat, in 

a ciofe Vcffel, with a proper Quantity of 

Salt addpd, to open and prepare them the 

better for Diftillation, The Quantity of 

Sea-falt is here added, partly to open th6 

Subjed the more, but chiefly to prevent 

Pqtrefadion, which otherwife woujd per- 

tainly happen in fo long a Time, an4 with 

fuch a Heat as is neceflary in this Cafe, and 

fp d^ftroy the Smell, Tafte/ apd Virtue? 

cjtppfted from the pi beefs. 



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pfVihdhuqa^ X2i 

3. Thofc Plants which diffiifc their Or 
doiir to fome Diftance from them, and thus 
ibon lofe it, fliould immediately bp diflilled 
Sifter being gathered in a proper Seafon, 
without any previous Digeftioq s thus Bo^ 
I'age, Buglofs, JeflTamin, white Lilies, Li^ 
lies of the Valltfjr, Rofes, &c. are hurt by 
Heat, Digeftion, or lying in the Ai^:. 

• C H A P. III. 

Of increajing the Virtue t of Simpk Wafers 
by means of Qobobation* 

By Cohobation is ineant the returning 
the diftiHed Water procured in the man- 
ner defcribed in the precedipg Chapter, 
upon more of the frefli Plant. The Ope- 
ration is jicrformed in the following man- 
ner : 

Take the Plant and Liquor remaining 
in the Still after the Operation defcribed in 
jhe foregoing Chapter is performed; an4 
prefs them ftrongly in a Bag for that Pur- 
"pofe, that all (he Decoftion may be ob- 
tained V and with this mix all the Water 
before drawn over. Return this Mixture 
into the Still, and a frefli Quantity of the 
fame Plant, and if neccflary, as much Wa.- 
ter ^% will make the former Proportion to 

the 



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122 A Complete Syflem 

the Plant. Clofe all the JunSurcs exadlly, 
and digcft the whole in a gentle Degree of 
Heat for three Days and three Nights, that 
the Herb, being fo long fteeped in its own 
Liquor, . may be opened, loofencd, and 
difpofed the eafier to part with its Virtues* 
Tliis Digeftion is of great Service ; but if 
protrafted too long, introduces a Change 
tending to Putrefafl-ion. Let the Water . 
now be diftilled off, in tne fame manner 
as before; only proceeding more cautioufly^ 
and fomewhat more flqwly at firft ; becaufe 
the Liquor in the Still being now thicker^ 
more impregnated \^ith the Plant, and 
therefore more apt to fmell upon feeling 
the Fire, it eaiily boils over \ but after about 
half of the expected Water if come off, 
the Fire may be gradually raifcd. 

By this Method, and carefully obferving 
to change the Receiver, as foon as the firft 
Water is all come over, a noble Liquor, 
highly impregnated with the Virtues of the 
Plant, will be obtained. And as this Ope<- 
ration may be repeated as often as deficcd, 
the Virtues of PlSnts may be thus exalted 
(oany Degree the Artift fball think proper; 
which flicws the extraordinary Power of 
Diftillation. This Method 1 would par- 
ticularly recommend for making the fim*- 
.ple Water of Balni, Elder Flowers, Rofcs, 

and 



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of Diftillation. i2j 

and the like^implcsv but fparingly furmlhed 
with an tffcntial Oil. 

CHAP. IV. 

Of the Method of procuring a ftnple Water 
from Vegetables^ by pren}iouJly fermenting 
the Vegetable before DiJiiUation. 

> 

BY this elegant Method we obtain the 
Virtues of Plants very little altered from 
what they naturally are, though rendered 
much more penetrating and volatile. The 
Operation is performed in the following 
manner. 

Take a fufEcient Quantity of any recent 
plant, cut it, and bruife it if neceflary \ 
put it into a Caik» leaving a Space empty 
«t top of about four Inches deep 5 then 
take as much Water as would, when added, 
iill th^Cafk to the fame Height, including 
the Plant, and mix therein about an eighth 
Part of Honey, if it be cold Winter Weaf 
ther J or a twelfth Part, if it be warm : In 
' the Summer the like Quantity of coarfe, 
unrefined Sugar might be added inftead of 
Honey, or half an Ounce of Yeaft to each 
Pint of Water will have the fame EfFedt 5 
though moft prefer Honey for this Purpofe . 
When the proper Quantity of Honey is 
added to the Water^ let it be warmed and 

poured 



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ra4 A Complete Syjlem 

poured into the Calk, andTct it in a warm 
«ace to ferment' for two or three ^ Days"} 
but the Herb muft not be fuflfercd t6 fall 
to the Bottom, nor the Fermentation above 
half finifhed.. The Whole muft then be 
immediately comniitted to the Still, and 
the Fire raifcd by Degrees i for the Liquor; 
containing miich fermenting " Spirit, eafily 
rarefies with the Fire, frotns, fwclls, knd 
therefore becomes very fubjcft to boil oyer j 
W9 ought therefore to work flower, eipeci- 
gllyat'firft. ' ^ ^'' 

By this Method there will come over at 
firft, a limpid, uniftuous, pejietrating, odoi 
rous, fapid Liquor, which is to be kept fe- 
parate: After this there follows a milky, 
opake, turbid Liquor, ftill containing fome- 
thing of the feme Tafte and Odour i and 
at lehgth comes one that is thin, acid, with* 
put either SnxcU, or fcarce'^ny Property of 
the Plant . 

The firft Water, or rather Spirit, mav 
be kept feveral Years, in a clofe Veflci, 
without changing or growing ropy. It 
alfo cxcellentiyrctains the Tafte and Odour 
of the Plant, though a little altered 3 but 
if lefs Honey were added, lefs Heat em-^ 
ployed, or the Fermentation continued for 
a fmaller Time, the diftiUed Liquor of the 

firft 



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>/*Diftaktiok 1^5 

lirft rdrinW would t)c wTiitc, thick, opake^ 
'tui<3:upu8, ftothy, ahd perfcdly retain the 
Scent and Tafte of the Plant, or much Icfi 
altered th^D in the former Cifc j though the 
Water will not be fo fliarp and penetrating . 
After this. is drawn of^", a tartifh, limpid^ 
inodorous Liqubr will coihe over. 

And thtis iftay fimple Waters be madi 
lit for lonjg keeping without fpoiling i the 
Proportion of inflammable Spirit generated 
in the Fermentation, fervihg exccljcritfy t6 
prcfcrVethcfti. 

C H A 'p. V. 

Of the SimpleWdters coikmonly in Vff. 

SrMPLE Waters arc riot fo much iifed 
at prefent as they were formerly j arid 
perhaps, one Reafon for- their being ne- 
^ie^ed,;is thebad Methods iifcd in diftilling 
them: j "the Procefs is carried on in the fariie 
mariner with every Herb ; though fome 
fhould be gefitly dried, and others diflilleci 
^reeri j fome ihould be drawn with the 
tcold, "arid others with the hot' Still. 

The general Rule that (hould be obferved 
with regard to the hot Still is, that all Herbs 
ihould have twice their Weight of Water 

added 



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I a6 A^ Complete Syfiem 

added to them in the Still y and not above 
a fourth, or a fixth Part of it drawn off 
again ; for fimplc Waters have their Fainta, 
if drawn too low^ as well as thofe that arc 
fpirituous. 

Some Plants, particularly Balm, require 
to have the Water drawn from them coho- 
bated, or poured feveral times on a friefh 
Parcel of the Herb, in order to give it a 
proper Degree of Strength or Richnefs. 
^Others, on the contrary, abound too ^uch 
with an cflcntial Oil that floats on the dif- 
tilled Water ; in this cafe all the Oil fhould 
be carefully taken off. Laftly, thofe that 
contain a more fixed Oil, fliould be imper- 
fedtly fermented, in the manner laid down 
in the preceding Chapter, before they are 
diililled ^ of this Kind are Carduus, Cha* 
momile, &c. 

The fimple Waters now commonly madcj^ 
are Orange- flower- water, Rofc- water, Cin- 
namon-wdter. Fennel-water, Pepper- miilt- 
water, Spear-mint-water, Balm* water. Pen- 
nyroyal - water, Jamaica Pepper - water, 
Caftor-water, Simple- water of Orange-peel, 
and of Dill feed. 



CHAP. 



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o/" I>iftiUation. 127 

C H A ?• VI. 

Of Orange flov^ir-water. 

^T^ H E Orange-trcc grows plentifully in 
-*• Italy ^ Spain^ and Portugal^ and bears 
Flowers and Fruit all the Year ; but the 
Fruit is gathered chiefly in October and 
November. 

The Flowers grow on the younger Shoots 
among the Leaves : They are white, and 
coaiift of a fingle cup*fa(hioned Leaf, cut 
into five Parts, with feveral yellow Stamina 
in the middle, and of a fragrant odoriferous 
Smell. 

Some Degree of Attention is requifite to 
draw a fimplc and odoriferous Water for the 
Orange Flowers ; the Fire mufl be car.efully 
regulated ; for too fmall a Degree will not 
bring over the cflential Oil of the Flowers, 
in which their odoriferous Flavour confifts. : 
and, on the contrary, too ftrong a Fire 
deftroys the Fragrancy of the Water, and is 
very apt to fcorch the Flowers, and give the 
Water an empyreumatic Smell. Care fhould 
alfo be taken to faften the Receiver to the 
End of the Worm with a Bladder, to pre- 
vent the volatile Parts from evaporating. 
The Qjaantity of Water, alfo, ihould be 

carefully 



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t2S A Cothphie Eyflem 

carefully attended to> if you hope to fuc* 
ceed in the Opefratidn. The following Re* 
ceipts will anfWer the Intention^ 

Receipt for Orange^fiower-'Watet^ 

Take twelve Pounds of Gratige-flbwers, 
and twenty-four Quarts df Water, arid VfraW 
oter three Pints. 

Or, 

Take twelve Pounds of Orange Flowers, 
iind fifteen Qjiarts 6f Wkter j dpa# Over 
fifteen Quarts, carefidly obferving ^<rhat hw 
fccen otfcrved it the lieginnihg of «*rc 
-Chaptcr with regard to the Reguktioh df 
the Fire. 

T^be Manner of making JDouble Orange^fiower^ 
^ater^ arid the ^entidl Oil^ or ^intef-^ 
'cenc€ of Orange Ft&wers. 

Having flicwa hoW to make ^ifrt|te 
Orange-'flower-water, we fliall flow theW 
how to'make double Orange- flowcr-^^atdr, 
and the effential Oil, dr Qiiiriteflfencc of 
Grange FloWers. 

Double Orangc-flower- Water is made, hjf 
diftilHng the Orange Flotvcrs in a cold 
Still ; in the Manner laid down in thfe'firll 
Chapter. The Water extraded in ^his 
•manner will be very odoriferous^ and grate- 
ful ^ 



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df Diftiilatidn. 1 20 

fol ; being what is called Double Orangcf- 
flower-watcr. The fame odoriferous Water 
Will be obtained by diftilling the Flowers in 
Balneum Maria, without any Water in the 
StilL I^the cbld Still be ufed put into it is 
many Flowers as the Head will well cover i 
and then make a gentle Fire under the Plate, 
hnd as foon a^ you perceive the Still is be« 
ginning td woi-k, fatten the Receivcf to the 
Beik df the Still with a Bladder. Xlic fame 
Caution tftuft be obferved if the Flovvers 
4re dlftilled in Balneum Maria. 

To make this Wafer to Perfgaidn, the 
Flowers fliould be frefh gathered in the 
Mornitig .with the Dew upon them, if 
poflibltj and carefully picked from the 
Leaves. You (hoiild likcwife make Choice 
of the largcfk Flowers, becaufe thefc yield 
ihoft in Diftiilatidn* The Fire muft be 
brifk when the Flowers aire diftilled in Bal- 
neum Maria; becailfe the Operation is 
longer in performing than by the cgmmon 
Alembic, and the Flowers are not here irt 
DangfcV of being burnt at the Bottom of the 
Cucurbit. If you would have your Wa^ * 
tet of a fine Smell, let it be ciobobatcd ort 
f|fjflh*Flowcrs. 

'With this double Water,, the cflcntial. 
Oil or Quintcffcnce will come over, and 
float on the Surface ofthe Watif.- 3ut ^ 
K much 



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1 30 A QontfUu Syfiem 

much larger Quantity of it will bi? o)>Jtainfe4j 
.by cohobating the Water .on frefli Flpwcrs 
in Balneum Maria.. The cffential Oil is at 
fifft of a green Colour, butaftpr fq;nc P^ 
it will turn reddifh- The cffential Oil is 
cafily feparated from tl>9 Water, by the fcr 
■parating Glafs, in th? follpwing maimer : 
Stop the Spout of the feparating Qlafe with 
a Cork, and then fill it with the Qrange- 
flower- water ; when it lias ilQod 2k fmafl 
lime the Oil will float on ths Sutrf^c?.. Theij 
J)ull out the Cork, and let the W^ter ruij 
out at the Spout into another Receiver placed 
for that Purpofe. As the Water runs out 
at the Spout of the Separating- glafs, let it 
be fupplied at the Mouthi that the Scpa- 
rating-glafe may be always full of Water* 
till the whole is in this manner poured in- 
to it. Then by gently inclining the Glafs,. 
poiir out all the Water in it throi^gh the. 
Spout, and the Oil ' will remain in the Se-^ 
parating-glafs, and may be poured into ano- 
ther Bottle, and kept feparate frpm the 
Water The double Or^^nge-flbwer water 
is odoriferous \ but the efTcntial Qil mucl) . 
more fo. 

• Orange-flower- water is not at preicnt fo 
much ufed as formerly ; but as it is a very 
odoriferous Water, I thought the Method 
o^ making it would be not unaccccptablc ^ 
to* the yourrg Diftiller. 

• ; • . The * 

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nf Diftillation. ijt 

Th6 efferttial Oil, or Quint'eflence of 
Orartge-flowcrs will make a very grateful 
Cordial, by mixing it with a clean proof 
Spirit : The Method of mixing it is this : 

Take fome fine Loaf Sugar, and drop on 
it the Quantity of Oil you intend to diflblve 
in the Spirit, and rub them well together 
in a Glais Mortar, which is what the Che^ 
thifts call making an Oieofaccharum. Put 
this Oleofaccharum into the Spirit \ mix 
tHem well together, and dulcify it with Su- 
gar to your Tafte. If the Spirit be too 
ttrong, it mav be lowered with Water ; but 
you muft oblerve, that if ybu add Water 
enough to bring the Spirit cbiifiderably be- 
Ibw Proof, it will turn milky ; and in order 
io render it fine, you mu(t filtrate it thro* 
thick Flannel, or thin Paper. Twenty 
Drops of the eflcntial Oil will be fufficient 
for a Pint of Spirit, and the fame Propor- 
tion to a larger Quantity. 

CHAP. vn. 

Of Rofc'Waten 

TVi E Damafk Rofe is the Species in- 
tended to be ufed in this Operation ; 
it is of a very fragrant Smell, and 
S:o^i9^%m June ^ni July. The Water may 
K a be 



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1 3« A Complete Syfim 

be made cither by the hot Still, the cold 
Still, or the Balneum Maria. If the hot 
Still be ufedj the Leaves picked from the 
Sialics muft be put into the Still with a fuf- 
ficicnt Quantity of Water to prevent an Em- 
pyreuma, and the Water drawn oflF by a 
gentle Fire. The Receiver muft be luted 
with a Bladder to the Nofe of the Worm, 
to prevent the fineft and moft volatile Parts 
from evaporating, which they would other- 
Wife do, to the great Prejudice of the Water. 

If the cold Still be ufed, the Rofe Leaves 
either with the Dew on them, or fprinkled 
with Water, muft be laid on the Iron Plate, 
and covered with the conical Head. A 
gentle Fire muft then be made under the 
Plate, and a Receiver luted with a Bladder 
to the Nofe of the Still. The Water 
will gradually diftil into the Receiver, 
and be ftrongly impregnated with the odo- 
riferous Parts of the Rofes. 

The, fame Method with regard tp the 
Balneum Maria muft be ufed in the Diftilla- 
tibn of RofeS as in that of Orange-flowers, 
and therefore need not be repeated here. Wc 
ihall therefore only obfcrve, that Rofe-wa- 
tcr drawn either by the cold Still, or the 
Balneum Maria ^ is much preferable to that 
drawn by the hoi Still. 

The 



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of Diilillation* ' 13} 

ThcEffcncc, or cflcntial Oil of Rofcs is 
looked upon as one of 'the moft valuable 
Perfumes in the World \ but at the fame 
Time the moft difficult to be procured in 
any Quantity. A (mail Quantity of it is 
made m Italy ^ but it has always beeh 
thought impoffible to procure it here j 
and, therefore, a Method of acquiring 
this valuable Commodity veill not, I prc^ 
fume, bedifagreeable to the Reader* 

. Take a Quantity of Damafk R ofc Leave$i 
put them into a proper Veflcl, with a fuifi- 
cicnt Quantity of Water, adding fome mi- 
neral Acid, as Spirit of Salt, Vitriol, Gfr. 
In this Menftruum let the Rofes be digefted 
for fifteen Days; after which pur the 
Whole into an Alcthbic, and draw ofi^ th« 
Water with a pretty brifk Fire. But, in- 
fteid of the common Receiver, a Separating- 
Glafs muft be placed under the Nofe of thq 
Worm, and a Receiver added to the Tube 
of the Separating-Glafs. By this Means 
all the Oil or Eflcnce will float on the 
Surface of the Water in the Separating- 
Glafs, and may eafily be feparated from it, 
when the Operation is finiili^d. 



K3 CHAP, 



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J 34 ^ Compute Syft&m 

CHAP. VIII. 
Of CinnamQtfrwaUr. 

CIpnan>j?n n a thin fine Bark, foiled up 
' ip a fort of little Pipes, from the thick* 
nefs of a Gpofe-quiUy to. that of a Man's 
(l^hvimb^ 9nd fotnetimes vaotc, and about 
two or thr^e Fcct long* Its Colour I>i;oiim'^ 
ifh, with a Mixture of red. It is of an cx- 
Irem^l^siJ'otnalicSnidll, and of atiL acrid and 
pungent, but very agreeable Taftc. It if 
the interior, or &cand Bark of a Tree that 
grows plentifully in 0.^/f^. The People 
Ivho gather it tak^ ofF the tiKO JBatk&togedier, 
tnd immediately fep^ratif^g the outfscv one^ 
V^hichis rpugh, and* has \ very little Fra* 
grancy, they lay the jothcf to dry in the 
Shade in an airy Place, where it rolls itfelf 
up into the Form wherein we fee it 

The greatcfl Cheats in the Sale of Cin-* 
riaiTion, are the felling fuch as has already 
had it; eifcntial Oil diftilled from it» and 
<^ried again, and the impofing Caflia Ltgnea 
in its Place, The 6rft of thefc is difcovcred 
by the want of Pungency in the Cinnamon i 
the fccond by this, that the Caflia, when 
held a little Time in the Month, becomes 
mucilaginous, which the true Cinnamon 
never docs. Cinnamon is a noble Drug, en- 
dued 



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tf/ Diftilktion* t^s 

ducd with many capital Virtues; itftfengthcns 
the Vifixra, affiids Conco£tion, difpels Fla« 
tulencies, and is a pleafant Cardiac. 

JRfcipf far tm$ Gallm of fimfle CimMnHnt^ 
Water. > 

Take a Pound of the heft Cinnamoo 
grofly poyrdered* digeft for twenty-four 
Hours, in two Gallons of Water ij put the 
Whole into an Alembic, and draw over one 
Gallon with a pretty briik Fire. 

• Tlic Oil of Cinnamon, in which the fpe- 
cftfic Virtue of the Drug confifts, is very, 
ponderous, and therefore will not come 
OTeff the He4m unlefs the Fire be pretty 
brifk, cfpecially with a fimple Water. It 
will therefore bein vain toatteniptdiftiUing 
fimple Cinnamon-water by the Baineum 
Maria. 

CHAP. IX. 

Of Fennel-^ater. 

FEnnel-water is cxtraded from a Seed' 
. . larger and more beautiful than that pro- 
duced by our common Fennel j it is called' 
Sweet Fennel feed y being of a-^ragrant Smell, 
and aromatic fweet Tafte. and is cultivated' 
in France and Italy. It is to be chofen new, 
large and fair j but when damp or dufty.t^ - 
be rcjedcd. K 4 Reci^ 



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J 3^ A Complete Sy^em 

Recipe for one Gallon of Fennelrwaten 

Take one Pound of Sweet Fennel- feeds, 
a»d tivo Gallons of Water ; put them into 
an Alembic, and draw off one Gallon with 
^ gentle Fire. 

C H A P. X. 

Of Pepper-mint-'water. 

T)Epper-npint is a very ccUbfated Stoma- 
A i:hic, and on that account greatly ufcd 
at prefent, and its Simple Water often called 
for. 

Recipe Jor a Gallon of Pepper-mint^wafer. 

Take of the Leaves of dried Pepper-mint, 
one Pound and a half ; Water two Gallons 
and a half; put all into an Alembic, and 
draw off one Gallon^ with a gentle Fire. ^ 

The Water obtainisd from Pepper-mint 
by Difiillation in Balneum Maria^ is more 
fragrant and more fully impregnated with 
the Virtues of thp Plant than that drawn by 
the Alembic. The fame m^y be faid with 
regard to that extrad^d by the cold Still y 
when the pold Still is ufed the Plant muft 
be green, and if poflible committed to the 
|UU with the Morning Ctw upon it. 

* CHAP. 



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^/ DiftillatioQ; ij^f 

CHAP. XI. 
Of Spear-mint-'water. 

S Pear-mint is alfo like Pepper-mint a grcat^ 
Stomachic^ and therefore conftantly 
ufed. 

Recipe for. one G(^llm of Spear^mint-^water. 

• Take of the Leaves of dried Spear-mlnt 
one Pound and a half; Water two Gallons 
and a half i draw off by a gentle Fire one 
Gallon. 

This Water, like that drawn from Pep- 
per-mint, will be.more fragrant if diftilled 
in Balneum Maria^ or the cold Still ; but 
if the latter be ufed, ,the fame Caution inu(| 
be obfervcd of diftilling the PUnt green. 

CHAP. XII. 

Cf B^tum-^wafer. 



B 



A U M is a Plant well known in our 
Gardens. It flowers in Jt^ly, and is of 
a fine cordial Flavour ; but fo weak, that 
it-is foon diffipated and loft ; nor is it ealy 
%o dry it fo as to prcferve its natural Scent* 

Baom- 



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1^9 ACkmpUttSyfi^ 

Baum-watCT). therefore 4K)uld be draWa 
when the Plant is green; and in order to 
procure the Water in fuU Pcffcdtion, it 
ihould be cohobated, or returned, feveral 
tiipesupOB freilx. Parcels /of the Plant; hf 
^Ms pieans a Water maj be procured from- 
Baum extremely rich, and ot confiderafbl^; 
Ufe a$ a Cordial. 

Jf the Balneum Mdria ht ukd^ theWa« 
W h much hotter than that, dfamrn hy .an 
Aleocibic. The Water drawn frona thk> 
Plant by the cold Stitl wilLaUq be y«iy fra* 
grants and highly impregnated with ^e 
Virtues of the Plant. 

CHAP. XHi ^- 

Of Pem^^rfyaUmtUr. 

pEnny-royal, a Plant very common iff 
^ England^ i$ very warm, - and its Parts 
very fubtile and' penetrating : It is one of 
the firft Plants iA Efteem in the prefent 
Pradice, as well as in former Ages, as an 
Attenuant and Uterine. It is good in Fla-^ 
tulencesand Suppreflions of Urine, and by 
many is greatly recommended in Dropfies, 
Jaundices^ and other chronic Diftempers. 
It communicates its Virtues to Water in In- ^ 
fufii;^n, and its fimple Water has, perhaps, 

more 



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^f Diftflbtion. 139 

more Virtue than any other kept in the 
Shl9p5. But as it is reqaifite in qrder * to 
lihtiun a Water fqlly hiolpregnated with thrt 
Vtrtors of Bau]»> to cohoi»te it oh frefli 
Parctls of the Plant ; the Water draif^ 
from ^reen Fenny*royai, on the contrary^ 
gpileraUy contains ib large a Portion of die 
eflcntial Oil,, that it is necefiary to feparate 
what floats on the Surfiice of the Water^ by 
the Scfarating^glaft. 

Take of the dritid Leaves of Pepny-royal 
one Pound and a half, of Water three GaU 
leos|'(Kavjbff o^e ^Imi with a gentle S^ 

The Water drawn from §reen Peany» 
tifA % the cold ^tflT, \^ ytty fragrant, and 
V fijUy .impregnated widi the Virtues of dw' 
! Plant. 

e H A p. xm 

V 

Of Jzmakz-Pepper-wafer, 

7'Amaica-Pcpptr, or Pimento, is the Fruit 
of a tall Tree growing in the moun- 
tainous Parts of yamaicoy whereit i« i^ucb 
cufdvated, bccaute bf tHe great- Profit arlfing* 
from the cured Fruit," fent- in large Qtun- 
tkies annually into £«r<>/^r. 

♦ it 



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«4® A Complete Syjhm 

* It is gathered, when green, and expofcd 
to the S«ii for many Dajs on Cloths, andF 
frequently ihaked and turned, till tboroughf- 
ly dry*} great Care is taken during the Timei 
of drying to defend the Fruit fbom the 
Morning and. Evening Dews ; when tho*. 
roughly dried it is fent. over to us. 
\ ^ . . u. -. • ".. •■■o •' ' \ "- 

It is a very noble Aromatic, ahdideferves 
to be ufcd more frequently than it is at pre- 
iffcA. .The fimplfe Water drawn, frqm it & 
a better Carminative than any other fimplc 
Water 'At prcfcnt in ufe. ' « . : • 

water. 
i" . ^ ;• .> rr I • V 'i: / 
J TaXc..Qf yafn^icar'^pptv half 'aCound,^ 
Waterjt\yp Gallons ?iod a half; draw' off: 
one Gallon, with a pretty brifkKrc. .The. 
Oil of tliis Fruit is very ponderous, and 
therefore thisr Water 4s heft -ms^de in ap A- 

Icmbic. 

- » • ■ ^ 

C H A p. XV. 

Of Cafior^water^ 

^Tp HI-S, Drug is brought to ug in the 

^ iN^ds or Bags that naturally contained 

i|, arid thefe io much rcf^mble the Tcfticles 

. * ' of 



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. e/ Diftillation^ i^i, 

of an Animal, both in their dry State, and 
when on the Body of the Creatures, that it 
is no wonder People who did not examine 
their Situation on the Animal^ really took 
them for fuch j it is, however, a peculiar: 
fecreted Matter, contslined in Bags defcinec^ 
to receive it. 

• 
Caftor is an indurated Subftancc", formed 
of a Matter once fluid ; the thinner Part of 
which has been evaporated by drying. It 
is alight and friable Matter, of a moderately, 
lax Texture, . and of a deep dufky browa 
Colour. It is of a fomewhat acrid anci bit- 
terifliTafte, and of a flrong foetid Smell, 
which, to many, is very difagreeable. 

The Animal that produces the Caftor is 
by all Authors called Caftor and Fiber, aad 
by the Vulgar, the Beaver. 

The Caftor of feveral Parts of the World, 
differs in Goodnefs, and in regard to the- 
Care taken in the drying. The Ruffian 
Caftor has long been the moft efteemed, and 
the New England kind the Icaft. 

, Caftor- water is of great Ufe in hyfteric . 
Cafes, and all Difeafcs of the Nerves ; in 
Epilepfics, Palfics, and all Complaints of 
that kind. 

Recipi 



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t4^ A Compute Syfiim 

ftecipifdr making one Galbn of CaJldt^njbaUrl 

*f aid of RujJU Caitor art Ounce, of Wa- 
i«f three Gallons; draw 6^* ond Gallon' 
#ith a jJretty bf Ifk Fife. 

C H A/ P. XVL 

Of Orange-peeUwater. 

TH E Orange is a Fruit too well known 
to need a Dcfcripuon here. The Wi- 
ter is very grateful to the Tafte> and often 
ikied in Fevers^ (Sc. 

Itfcipef^ir one Gallon ofOrange-peel-^aier. 

* Take of the outward yellow Rind of Se^ 
ville Oranges, four Ounces ; Water three 
Gallons and a half; draw off one Gallon by 
the Alembic, with a pretty brifk Fire. 

CHAP. XVII. 
. Of the Water of Dill feed. 

^r\ ILL greatly refemblcs Fennel both in 
•■^ Root, Stalk, or Leaf, but rarely groMrs 
fo tall, or is fo much branched ; it bears the 
fame kind of yellow Umbels of Flowers, 
aftet which come Seods rounder, broader, 

•and 



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9f DiHiUatioiL 143 

and flatter than thofe of FenneL The 
whole Plant is of a ftrong Scent, lefs plea- 
fantthan Fennel. It grows in Gardens, 
and flowers and feeds in July and Jlugu/i. 
The Water drawn from the Seeds is heating 
and carminative, good in Cholics, and all 
Diforders arifing from Wind, 

Recipe for making a Gallon oj the Water of 
Dill-feed. 

Take of Dill-fecd one Pound, Water 
three Gallons ; dUlil oflF by the Alembic 
one Gallon, with a pretty briflc Fire. 

The Waters we have enumerated in thfc 
Part are thofe now commonly in ufe ; 
though there are many other Herbs, from 
whence Waters of great Ufe may be drawn i 
but as the Method of Diftillation is tha 
fame in all, it would be of no Ufe to ex- 
tend thefe Indrudtions to a greater length ; 
we ihall therefore only obferve, that when 
unfavourable Seafons have prevented the 
Herbs from attaining a proper Degree of 
Perfedion, it will be neceflary to increafe 
their Proportion in extrading the feveral 
Waters ordered to be drawn by the Alem- 
bic. 



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(145) 



A 

Corripiete Syfteiil 

O F 

bis TILL At ioM. 



PART lit 

Of making compound Waters and 
Cordialsi 

TH E Pcrfe<aion of this grand Brancli 
of E)iftillery depends upon the Ob- 
fervatlon of the following general Rules, 
eafy to be obferved and pradiifed. 

i^ n 

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1 4^ , -^ Complete Syflem 

1. The Artift muft always be careful t6 
ufe a well cleanfed Spirit, or one freed 
from its own effential Oil, as were before 
obferved. Part I. Chap, xxiii. For as a com- 
pound Water is nothing more than a Spirit 
impregnated, with the effential Oil of the 
Ingredients, it is- neceffary that the Spirit 
fljould have depofited its own. 

2. Let the Time of previous Digeftion 
be proportioned to the Tenacity of the In* 
gredients, or the Ponderofity of their' Oil. 
Thus Cloved and Cinnamon require a 
longer Digeftion before they are diftilled 
than Calamus Aromaticus or Orange-peel. 
Sometimes Cohobation (explained in Part 
ll. Chap, iii.) is i>eceflary ; for Inftance, in 
making the ftrong Cinnamon-water ; be- 
caufe the eflctitial Oil of Cinnaf»on is fo 
extremely ponderous, that it is difficult to 
bring it over the Helm with theSpirit with- 
out Cohobation. 

3. Let the Strength of the Fire be pro- 
portioned to the Ponderofity of the Oil 
intended to be raifed with the Spirit. Thjus, 
for Inftance, the ftrong Cinnamon Water 
requires a much greater Degrete of Fire 
than that from lax Vegcta,bles, as Mint^. 
Baum, &c^ -x . ^ *.. 

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6/ DHlillatidii. 147 

4- L^t bnly a due Proportion of the finert 
Parts of the cflential Oil be united with the 
Spirit; the groflcr and lefs fragrant Parts 
6f the Gil hot giving the Spirit fo agree- 
able a Flavour, and at- the fame Time ren- 
ders it thick and unfightly. ^ This may iri 
a great Mcafurc be effedted by leaving out 
the Faints, and making up to Proof with 
fine fbft Water in their ftead. 

. Thefe foiir Rules carefully obferved \yill 
fender this extenfivc Part of Diiftillation far 
more fierfcdt than it is at prefent. Nor will 
their be any Occafion for the ufe* of burnt 
Allum^ White of Eggs, Ifmglafs, G?^ to 
fine ddwn Cordial Waters; for they wilt 
|)refetitly be fine, fwcetand pleafant tafted; 
Without any farther Trouble. 

c ii A p. 1 

Of lirong Citinarnon Watery 

It/" E have, already (Chap; viii. Part H.) 
^^ dcfcribed this Drug, and given fomb 
Diredtions for chufing the beft Sort, to* 
which the Reader is ri^fered. 




^..-^JT- aA. - ^ 



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148 A Complete Syfiem 

Recipe for Jixteen Gallons ofjlrong Cinna* 
mon Water. 

Take eight Pounds of fine. Cinnamon 
bruifed, fevcnteen Gallons of clean ycdifi- 
cd Spirit, and two Gallons of Water: Put 
them into your Still, and digeft them twenty- 
four Hours with a gentle Hejit; after 
which draw off lixteen Gallons by a pretty 
ftrong Heat. 

I have ordered a much larger Quantity 
of Cinnamon than is common among Dif- 
tillers, becaufe when made in the Manner 
above diredlcd, it is juftly. looked; upon as 
one of the noblcft Cordial Waters of the 
Shops ; biit when made in the common 
Way of two Pounds to twenty Gallons of 
Spirit, as fome have ordered, is only an 
Impofition on the Buyer. Some alfo, to 
render the Goods cheaper, ufe equal Quan- 
ties of Cinrtamon and Caffia Lignea 5 but 
by this means the Cordial is rendered much 
worie ; and, therefore, if you defirc a fine 
Cinnamon-water the above Recipe will 
anfwer your Intention: But if a cheaper 
Sort be defired you may lefTen the Quan- 
tity of Cinnamon, and add Caflia Lignea 
in its ftead. If you wduld dulcify your 
Cinnamon -water, take doubl^!r6i2^ed.Sugar^ 
what Quantity yon pleafe, the general Prb- 
• •" . portion 



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r 



of Diftillation. 14^ 

portion is, about two Pounds to a Gallon* 
and diflblve it in the Spirit after you have 
made it up Proof with clean Water. One 
general Caution is here neceflaVy to be, add- 
ed; namely, that near the End of the Opera- 
tion you carefully watch the Spirit as it 
runs into the Receiver, in order to prevent 
the Faints mixing with the Goods. This 
you may difcover by often catching fomc 
of it, as it runs from the Worm in a Giafs, 
and obferving whether it is fine and tran- 
fparent ; for as foon as ever the Faints be- 
gin to rife, the Spirit will have an azure 
or bluifli Caft. As foon therefore as you per- 
ceive this Alteration, change the Receiver 
immediately; for if you fufFer the Faints 
to mix with your other Goods, the Value 
of the whole will be greatly leflened. 
With regard to the Faints, they are to be 
kept by themfelvcs, and poured into the 
Still when a freih Parcel of the fame Goods 
is to be made. 

It is alfo neceflary to obferve here, once . 
for all, that the Diftillers call all Goods 
made up .Proof, double Goods-, and thofc 
which are below Vvooiy Jingle, This'pb- 
fervation will be alone fufBcient to inftrufl: 
the young Diftiller, how ;he may at any ' 
Time turn his Proof or double Goods into . 
fingle. 

L 3 fcHAP. 



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CHAP. II. 

Of ClmeWaUr, 



C 



'LOVES, from whence thi3 Water* 
takes its. Name> are the Frqit of 'a Tree 
grovi^ing in the Molucca Iflands; The. 
Figure of this Fruit is oblong, and not 
very thick, refembling in fomp nxeafurc, ]g| 
Nail. The Surface of it is^ rough, and the 
Colour a duiky brown with an admLxture 
of reddifli. The whole Fruit is of- an ex-: 
treinely fragant Spiell, and of an acrid, 
pungent, and very aron^atic Tafte, Cloves 
are to be chofen the largeft, faircft, darkcil 
coloured, the heaviefl. and mol unduoua 
0n the Surface, when prefied between the 
Fingers* Cloves are carminative, and good 
againft all Diftcmpers of the Head arifing; 
from cold Caufes^ They ftrengthen tho 
Sight, and are gdod againil Faintings, Palpi- ^ 
tations of the Heart, and Crudities in the 
Stomacl^. 

Recipe Jor^fteen Gallons of Ckve W^ter. 

Take of Cloves bruifed four Pounds, 
Pimento or AH-fpice half a Pound, clean ' 
Proof of Spirit fixteen Gallons ; let itdigeft 
twelve Hours in a gentle Heat, and thea 
^ - ' .- di-aw 



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of Diftillation. 151 

draw off iifteco Gallons with a pretty briik 
Fire. 

Or. 
Take Winter % Bark, four Pounds, ^ Pi- 
mento fix Ounces^ Cloves one Pound and a 
Quarter ; clean Proof Spirits fixteen Gal- 
lons : Digeft^ and draw off as before. 

The Winters Bark, added in the fecond 
Recipe is the Bark of a large Tree, grow- 
ing in feveral Parts of America^ and has its 
name from its Dlfcoverer Captain Winter^ 
'The outer Rind of it is of an uneven Sur- 
face, and of a loofe Texture, very brittle, 
and eafiiy powdered. The inner Part, ia 
which the principal Virtue resides, is hard, 
and of a duiky reddifh brown Colour, It 
is of an extremely fragant and aromatic 
Smell, and of a (harp, pungent, and fpicy 
Tajftc, miich hotter than Cinnamon in the 
Mouth, and leaving in it a more lafting 
Flavour. It is to be chofen in Pieces not 
loo large, having the inner or brown Part 

. firm and found, and of a very pungent! 

^Tafte. It is apt to be worm-eaten ; but in 
that Cafe it fhould be wholly rejedted, as 
having loft the moft effential Part of its 
Virtue. ^ 

If you deflre to have your Clove Water 
red, it may b?. coloured, either by a ftrong 
Tin^ure of Cochineal, Alkanet-root, or 

L 4. Corn- 



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152 ^ Complete Syflem 

Corn-ppppy-flowers. The firft gives the 
moft elegant Colour, but it i§ not often ufcfl 
gn AccQunt of its Pearncf?. 

You may dulcify it to your Palate, by dif^ 
folving in it double refined Sugar. Some 
for Cheapnefs ufe a coarfer Kind of Sugar y^ 
but this renders the Goods foul and unfight- 
ly. Some alfo, to lave Expences, make 
what they call Clove Water, with Cloves 
and Caraway-feeds ; the Proportion they 
generally ufe i$ half an Ounce of Cloves, 
and two Drams of Carraway-fecds to a 
JGallon of Spirit, 

CHAP. III. 

Of Lfmon Water. 

THE Peel of the Lemon, the Part ufed 
in making this Water, is a very grate-r 
ful bitter Aromatic, and on that Account 
very feryiceable in repairing and ftrcngtheA-« 
ing the Stomach. 

K^Qtpe for ten Galfbns of Lemon Water. 

Take pf dried Lemon-peel four Pounds, 
clean Proof Spirit ten Gallons and a Half]^ 
^nd one Gallon of Water. Draw off tea 

allons by a gentle Fire. Some dulcify 

Lemon- 



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•/* Diftillation. 153 

(jemon- water, but by that means its Virtues 
as a ^tqmachic, arp greatly irnpair?^, 

CHAP. IV. 

Of Hungary Water ^ 

ROSEMARY, the principal Ingredient 
in Hungary Water, has always been z 
favourite Shrub in Medicine ; it is full of 
volatile Parts, as appears by its Tafte and 
Smell. It is a very valuable Cephalic, and"* 
is good in all Diforders of the Nerves ; in 
Hyfteric and Hypocodriac Cafes, in Paliies, 
Apoplexies, and Vertigoes. Some fuppofe 
fhat the Flowers poflefs the Virtues of the 
whole Plant in a more exalted Degree than 
any other Part } but the flowery Tops^ 
Ijeaves, and Huiks, together, with the 
fTlowers themfelves, are niuch fitter for all 
Purpofes, than the Flowers alone. 

Recipe for ten Gallons of Hungary Water. 

Take of the flowery Tops, with the 
Leaves and Flowers of Rofemary fourteen 
Pounds, redified Spirit eleven Gallons and 
a Half, Water pne Gallon, diftil off ten 
Gallons with a moderate Fire. If you per- 
forn^ tl^is Operation in Balneum Marias, 
your Hungary Water will be much finer, 
^aft if drawn by the common Alembic. 



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154 ^ Qampleu Syfiem 

This is called Hungary Water, from its 
being firft made for a Princefs of that King- 
dom. Some, add Lavcndier- flowers, and 
others Florentine-orice-root ; but what \% 
moft edeemed is made with . Rofemary 
only. 

C HAP. V. 

Of Lavender Water. 

'TpHERE are two Sorts of Lav.ender 
4- Water, the Simple and Compound ; the^ 
lifftis nijuph uf?d externally on Account of 
ita Fragrai^cy, ar>d cephalic Virtues ; th^, 
\%\K%i ipternaily in a greac Numbier of DiC? 

q»fdj3ifs, 

T^eppf for tin G^Uom of Jimple Lavender ^ 
Water. 

Take fourteen Pounds of Lavender- 
flowers, ten Gallons . and a; Half of recr 
tified Spirit of Wine, and one Gallon of 
Wafer ; draw off' ten Gallpn« with. a gentle 
Fire J or, which 13 much better, in B?tl- 
npum Miariae. 

. Both the Hungary and Lavender Wat^t, 
m^y bje made at any Time of the Year 
without Diftillatiqn, by mi^^ing tl}e Oil of 
the Plant witji highly re^ifi^d Spirit of 

Wine, 



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$f DiftUlatioii. 155 

Wine. In order to this, when the Plant 
\% in Perfedion, you ihould diilUl a Jargc 
Quantity of it in Water with a very briflc 
Fire ; placing under the Nolpof the Worm 
the Separating- gjals ( defcrihed .Page 31* 
Part I. of this Treatifej by which means 
you will obtain the eflentiai QH^ of the 
Plant, in which both its Fragrancy and Vir- 
tues refide. Having procured the efieiuial 
Oil of the Plant, the Water naay readily he 
inade in the following Manner. Put the- 
rciilified Spirit into the Receiver (defcrihed. 
Page 32. Fig. xiij.and let an AififtanL 
fhake it with a quick Motion ; whilil the 
Spirit is thus agitated, drop in, leifurely the 
effcntial Oil, and it will mix without any 
• Foulnefs or Milkinefs. The Oils of Laven-* 
der and Rofemary are^ imported cheaper 
from ahroad, than they can be made here ; 
but thefp Oils will not mix with the Spirit, 
without rendering it foul and milky ; arid 
therefore if you propofe njakmg Hungary 
or Lavender Water in this Manner ; it will 
\t neceflary to extraft the Oil yourfclf. 

Recipe for making three Galkns Qfccm^ 
pound l^avender Water. 

Take el* Lavender Water above de&ribed 
two Gallons, of Hungary Water one Gal- 
\on. Cinnamon and Nutmegs of each three 
Qunces, and* of red Saunders one Ounce ; 

' ^ ^ '' ^ digeft 

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156 A Complete ^ Syftem 

digeil the whole cthree Days in a gentle 
Heat, and then filter it for ufe. Some jidd 
Saffron, Mufk, and Ambergreafc of each 
half a Scruple j biit thefe are now general- 
ly omitted. ^ 

. This compound Lavender Water has been 
long celebrated in all nervous Cafes. In all 
Kinds of Palfies, and Lofs of Memory it is of 
the greateft Service ; and has been fo much 
reniarked for its EfEcacy in thefe Com- 
plaints, as almofl univerfally to obtain the 
Name of Falfy Drops^ 

C H A P. VI. 

0/ Citron Water. 

THE Qtron is an agreeable Fruit re^ 
fembling a Lemon in Colour, Smell 
and Tafte. The Infide is white, flefhy 
and thick, containing but a fmall' Quantity; 
of Pulp, in Proportion to the Bignefs of 
the Fruit. 

Beclpe for making ten Gallons of Citron 
Water, 

Take of dry yellow Rinds of Citron four 
Pounds, clean Proof Spirit ten Gallons and 
a Half, Water one Gallon, digeft the whole 
twenty-four Hours with a gently Heat j 

draw 



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^pf Diftillation. 157 

^tzsi off tcfi Gallonsy.with a gcmle Fire j 
Of, which is much better, in Balneum 
Marias, and dulcify it with fine Sugar to 
your Palate* 

Take of dry yellow kinds of Citrons 
three Pounds, 'of Orange-peel two Pounds, 
Nutmegs bruifed three Quarters of a Pound j 
digeft, draw off, and dulcify as before* 

This is one of the moft pleafant Cor- 
dials we have ; and the Addition of the 
Kutmegs, in the fecond Receipt, incrcafea 
its Virtue as a Cephalic and Stomachic. 

CHAP. VII. 

Of Aiifeed Water. 

ANISEED is afmall Seed of an ob- 
long Shape, each way ending in an ob- 
tufe Point ; its Surface is very deeply ftriatcd, 
and it is of a foft and lax Subftance^ very 
light and eaiily bjcoken. Its colour is a 
Kind of pale olive,' or grceniih grey; it 
has a very ftrong- and aromatic Stnell, and 
a fweetilh but acrid Tafte, but in the whole 
not difagreeable. Anifced ihould be 
chofcn large, fair, new, and clean, of a 
good Smell, and acrid Tafte. The Plant 
that produces it is cultivated in many Parts 
of France j but the fineft Seed comes from 

the 



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r 



158 ACt)Mpkfe Sjfiim 

ihelflaiid of Malta, where it is raiffcd for 
Bale, an4 whence a great Part of Europe is 
fuppiied. 

Recipe jor ten Gallons of Aniped tf^aier. 

# Take of Anh'ecd brtlifed two Pottndsi 
Proof Spirits twelve Gallons and a Half| 
Water one Gallon ; draw off ten Grallons 
with a. moderate Fire. 
Or, 

• ' Take of the Se^s of Ahife ahd An- 
gelica, each two Pounds, Proof Spirits twfclvtf 
Gallons aiid a half ; draw off as before; 

Anifecd W^ter (hould nevei* be reduced 
below Proof, becaufe of the large Quantity 
of Oil with which the Spirit is impregnat- 
ed, and which will render the Goods milky 
swd fbal, when brought down below Proof; 
but if there be a heccflity for doing this,; 
the Goods muft be filtrated either thro' 
Paper or the filtrating Bag, which will re- 
ftorc their Tranfparency. 

Anifeed Water is a good Carminative, 
drid thefefore in great Requeft among the 
ftjtnmon People againft the Cholic. 



GHA?^ 



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c H A P. vm. 

Of Gdraway WtAir. 

CAIIAWAY-SEEP is of an oMong 
and flender Figure, pointed at both 
Ends, and thickeft in the Middle. It is 
ftfiated on the Surface, confidei-ahly heaVy, 
of a deephrbwji Colour, and fomevc^hat 
bright or gloffy* It is of a very penetrating 
Smell, not difagreeable, and of a hot, acrid 
and bitterifh Tafte. Carawray-feed is to be 
chofen large, new and of a good Colour, 
not dufty, ind of an agreeable Smell. 
The Plant which produces the Caraway* 
feed grows wild in the Meadows of Frame 
and Italy ^ ahd in n^any other Places ; biit 
is fown in Fields for the fake of the Seedd 
in* Germany^ and many other Parts of 
Europe. 

Recipe for makihg teft GallMs of Caraway 
\lVater. 

Take of Cdraway-fceds hruifed tlit^c 
pQUrtds, Proof Spirit twelve Gallons, Wa- 
ter two Gallons ; draw off ten Gallons, or. 
dll the Faints begin. to rifei^inakd the* Goods 
up vvith clean Water, and dulcify with 
common Sugar to your Tafte. 

Or, 



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/i6d A GompUte Syfiefii 

Or, 
Tsjce oJFCaraway-fccd bruifcd two Pounds 
bnd a Half, Orange or Lemoh-peel dried 
one Pound, Proof iSpirit twelve Gallons, 
Water two Gallons ; draw off and dulcify as 
before. 

Cariaway Water, like that of Anifecd, is ^ 
gopd Carminative ; but not fo much ufed, 
tho* much pleafanter. 

CHAP. iX; 

Of Cardamoin Setd Waters 

>T^HE Seed from whence this Watef 

^ takes its Name, is called by Botanifts 

Cardamum Minus^ or the lefler Cardamom ; 

lo diftinguifli it from the Cardamomum Ma^ 

jus^ or Grains of Paradife; 

, The Icffer Cardamdm is i frtldll (horl 
Fruit, or membranaceous Capfule, of a tri- 
gonal Form, about a third o^ an Inch long^ 
and fwciling out thick about the Mid- 
dle ; beginning fmall and narrow from 
the Stalk, and terminating in a fmall, but 
obtufe Point at the End. It is firiated all 
over vdry deeply with longitudinal Furrows, 
and confifts of a thin but very tough Metn- 
bfane, of a fibrous Texture, and pale- 

browni 



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of Diftillation. i6r 

brown Colour, with a faint Caft of red. 
When the Fruit is thoroughly ripe, this 
Membrane opens at the three Edges all the " 
way, and fhcws that it is internally divid- 
ed by three thin Membranes into three 
Cells, in each of which is an Arrangement 
of Seeds, feparately lodged in two Series. 
The Seeds are of an irregular angular 
Figure, rough, and of a dufky brown 
Colour on the Surface, with a Mixture of 
yellowifh and reddifli, and of white Colour 
, within. They have not much Smell, un- 
lefs firft'^bruifed, when they are much like 
Camphire under the Nofe. They are of an 
acrid, aromatic and firey hot Tafte. They 
fhould be chofeh found, clofe fliut on all 
Sides, and full of Seeds, of a good Smell, 
and of an acrid aromatic Tafte. 

Recipe for ten Gallons of Cardamom Seed 
Water. 

. Take of the lefler Cardamom Seeds hufk- 
ed two Pounds and a Half, of clean Proof 
Spirit ten Gallons and a Half, and of Water 
one Gallon 5 drkw off ten Gallons by a 
gentle Heat. You may either dulcify it or 
not with fine Sugar at pleafure. 

This Water is Carminative, aflifts Digef- 
tion, and good to ftrengthen the Head and 
Stomach. 

M CHAP. 



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1 62 A Complete Syfiem 

CHAP. X. 

Of Aqua Mirabilis ; or, the Wonderful^ 
Water. 

MOST of the Ingredients in this Com- 
pofition have already been dcfcribed,-. 
and an Account of the Nutmegs \vill be 
given in Chap. xxv. But the Cubebs and 
Ginger remain to be mentioned. 

Cubebs are fmall dried Fruit rcfembling 
a Pepper-corn, but often fomewhat longer ; 
of a dark brown Colour, compofed of a 
wrinkled external Bark 3 of an aromatic, 
tho' not very ftrong Smell, and of an acrid 
and pungent Tafte, tho' lefs fo than Pepper; 
but its Acrimony continues long on the 
Tongue, and draws forth a large Quantity 
of Saliva. We have two Kinds of Cubebs, 
which differ only in their Periods of gather- 
ing, both are produced from the fame Plant. 
The unripe Cubebs are fmall, very wrink- 
led on the Surface, and their Nucleus, 
when broken, is flacid : But the ripe 
ones not fo. Cubebs are brought from the 
Ifland ^ava^ where they grow in great A- 
bundance. They (hould be chofen large, 
firefh, and found, and the heavicft poffible. 
They are warm and carminative, and e- 

fleemed 



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of Diftillation. 163 

ft^emcd good in Vertigoes, Palfies, and 
Diforders of the Stomach. 

Ginger is a Root too well known to need 
a long Defcription; it is fufficient to ob* 
ferve that it is of a pale yellowifti Colour 
when broken, of a fibrous Structure, and 
cafily beat into a Sort of woolly or long 
thready Matter. It is of very hot, acrid, 
and very pungent Tafte j but Aromatic 
withal, and of a very agreeable Smell. 
We have it both from the Eajl and Weji 
Indies j but the oriental is much fup- 
perior to the occidental in its Flavour, of a 
firmer Subftance, and does not beat out fo 
much into Threads. Ginger is an excellent 
GMSAuxaXiye and Stomachic ; it ailifts Digef* 
tion, difpells Flatus's, and takes off Cholic 
Pains almoft inftantaneoufly. 

There are feveral Receipts for making 
this celebrated Cordial; but the following 
are allowed to be the heft. 

Take of Cinnamon one Pound and a 
Quarter, Rind of Lemon- peels ten Ounces, 
Cubebs one Ounce and a Quarter, Leaves 
of Baum one Pound ; bruife all thefe In- 
gredients, and pour on them eleven Gal- 
lons of clean Proof Spirit, and one Gallon 
of Water ; digcft the whole twenty- four 
Hours, and diftil off ten Gallons with a 
M z pretty 



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164' A Complete Syfi em 

pretty brifk Fire j and dulcify it with fine 
Sugar. 

Or, 
Take of the lefler Cardamoms, Cloves, 
Cubebs, Galangal, Mace, Nutmeg, and Gin- 
ger, of each one Pound and three Quar- 
ters, of the yellow part of Citron-peel and 
Cinnamon of each three Pounds and a 
Half, of the Leaves of Balm one Pound ; 
bruife thefe Ingredients, and pour on them 
eleven Gallons of Spirit and one Gallon of 
Waters digeft, and. draw off, &c. as be- 
fore. 

This Cordial has been long celebrated as a 
noble Stomachic, arid therefore greatly call- 
ed for. .,,. 

Some inftead 6f all the Ingredients enu* 
nierated in the above Receipts ufe only Pi- 
mento ; and this is the fort of Aqua Mi* 
rabilis which fome fell fo very cheap. 

C H A P. XL 

Of Mint Water. 

np HE Mint intended in this Recipe is 
. ^ the common Spear- mint, an Ac- 
count of which has already been given. 
Page 137. 

Recipe 



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of Diftillation. 165 

Recipe for ten Gallons of Mint Water. 

Take of dry Spear- mint Leaves fourteen 
Pounds, Proof Spirit ten Gallons and a 
Half, Water two Gallons s draw off ten 
Gallons by a gentle Heat. You may dulcify 
it with Sugar if required. 

Mint Water is greatly recommended by 
the learned Boerhaave and Hoffman^ againu 
Vomitting, Naufeas, and the Cholic. 

CHAP. XII. 

Of Pepper Mint Water. 

npHE Pepper-mint has been already de- 
•*• fcribed Page 1 36, to which the Reader 
is referred. 

Recipe for ten Gallons^ of Pepper Mint 
Water. 

Take of dry Pepper Mint Leaves four- 
teen Pounds, Proof Spirit ten Gallons and 
a Half, Water one Gallon ; draw off ten 
Gallons by a gentle Fire. You may either 
dulcify it or not. 

Pepper Mint Water is a noble Stomachic, 

good againft Vomiting, Naufeas, Cholic^ 

M 3 and 



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1 66 A Complete Syflem 

and other griping Pains in the Bowels, in 
all which Intentions it greatly exceeds the 
common Spear Mint Water, 

CHAP. XIII. 
Of Angelica Water. 

'T' HERE are two Sorts of Angelica 
^ Water, the Single and the Compound. 
I ihall give Receipts Tor making both Kinds; 
and with regard to the Nature of Angelica, 
it is fufficient to obferve, that it is an excel- 
lent Carminative. 

Recipe for ten Gallons of Jingle Angelica 
Water. 

Take of the Root? and Seed of Angelica 
cut and bruifcd, of each one Pound and a 
Half, Proof Spirit eleven Gallons, Water 
two Gallons 5 draw off ten Gallons, or till 
the Faints begin to rife, with a gentle Fire ; 
and dulcify it, if xec^uircd, with lump 
Sugqr, 

This Angelica Water is a good Carmina- 
tive, and therefore good againft all Kinds 
of flatulent Chplics, ancj Gripings pf the 
Bowels. 

Jiecipe 



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of Diftillation. 167 

Recipe for ten Gallons of Compound Angelica 
Water. 

Take of the Roots and Seeds of An- 
gelica, and of fwect Fcnncl-fceds of each 
one Pound and a Half, of the dried Leaves 
of Baum and Sagb of each one Pound; dice 
the Roots and.bruife the Seeds and Herbs, 
and add to them of Cinnamon one Ounce, of 
Cloves, Cubebs,Galangals,and Mace, of each 
three Quarters of an Ounce, of Nutmegs, 
the Icfler Cardamom- feed. Pimento, and 
Saffron of each half an Ounce ; infufe all 
thefe in twelve Gallons of clean Proof Spirit, 
and draw off^ ten Gallons, with a pretty 
brifk Fire. It may be dulcified or not at 
pleafure. 

This is an excellent Compofition, and a 
powerful Carminative j and goo4 in all 
flatulent Cholics, and other griping Pains 
in the Bowels. It is alfo good in Naufeas^ 
and other Diforders of the Stomach. 

It may not be amifs to obfcrve here, 
that in difllUing this and fevcral other Com- 
pofitions, abounding with oily Seeds, the 
Operator fhould be careful not to let the 
Faints mix with the other Goods, as they 
would by that means be rendered naufeous 
and unfightly s he ihould therefore be care- 
M 4 . ful 



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1 68 A Complete Syfiem 

ful towards the letter ^nd of the Opera- 
tion, to catch fomc of the Spirit as it runs 
from the Worm ia,a Glafs ; and as foon as 
ever he perceives u the leaft cloudy, to re- 
move the Receiver, and draw the Faints by 
themfelves. 

C H A F. XIV. 

Of Orange Water. 

THIS Water is made in the fame Man- 
ner from the Peels of Oranges, as 
Citron Water j Chap. vi. is from the Peels of 
Citrpns. 

Recipe for ten Gallons of Orange Water. 

Take of the yellow Part of frefh Orange- 
peels five Pounds, clean Proof Spirit ten 
Gallons and a Half, Water two Gallons 5 
draw off ten Gallons with a gentle Fire. 

This is a good Stomachic, and may alfo 
be ufed for making bitter Tinftures, as that 
called iitoughton\ Drops, 



CHAP. 



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of Diftillation. 169 

CHAP. XV. 
OJ Plague Water. 

THERE are fevexal Receipts for mak- 
ing Plague Water 5 but the following 
are much the beft. 

Recipe for ten Gallans of Plague Water. 

Take of the Roots of Mafterwort and 
Butter-burr, of each one Pound and a 
Quarter, Virginia Snake-root and Zcadory^ 
of each ten Ounces, Angelica-feeds and 
Bay-feeds of each fourteen Ounces, and of 
the Leaves of Scordium one Pound and a 
Half. Cut or bruife thefe Ingredients and 
put them into the Still, with twelve Gallons 
of clean Proof Spirit, and two Gallons of 
Water J digeft the whole for twenty-four 
Hours, and draw oiF ten Gallons. 

Take of the Leaves of Celandine, Rofe* 
mary. Rue, Sage, Roman Wormwood, Dra- 
gons Agrimony, Baum, Scordium, the lef- 
fer Centory, Carduus Benedidus, Betony, 
and Mint, of each twenty Handfuls ; of 
dried Angelica- root, Zeadory and Gentian^ 
of each ten Ounces, and of Virginia Snak- 
root five Ounces ; digeft thefe twenty- four 
Hours, in twelve Gallons of clean Proof 

Spirit, 



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lyo A Complete Syflem 

Spirit, and two Gallons of Water; and 
then dra:w off ten Gallons as before. 
Or, 

Take of Rue, Rofemafy, Baum, Carduus 
Benediftus, Scordium, Marigold-flowers, 
Dragons, Goat's-ruc, and Mint, of each 
ten Handfuls ; Roots of Mafterwort, An- 
gelica, Butter-burr, and Peony, of each one 
Pound and a Quarter ; and of Viper-grafs 
ten Ounces; digeft in twelve Gallons of 
Spirit, Gfr. as before. 

Or, 

Take of the Roots of Mafterwort, Gen* 
tian, and Snake-root, of each feven Ounces; 
green Walnuts bruifed eighty ; Venice-trea- 
cle and Mithridate of each three Ounces ; 
Camphire fix Drams ; of the Roots of Rue 
and Elecampane, of each three Ounces ; 
Hore-hound fix Ounces 5 Saffron fix Drams; 
Proof Spirit twelve Gallons ; digeft, Gfr. as 

before. 

Or, 
Take Dragons, Rofemary, Wormwood, 
Sage, Scordium, Mugwort, Scabious, Baum, 
Carduus, Angelica, Marigold -flowers, Cen- 
tory, Betony, Pimpernel, Celadine, Rue, 
and Agrimony, of each three Pounds ; of 
the Roots of Gentian, Zeadory, Liquorice, 
and Elecampane, of each twelve Ounces ; 
twelve Gallons of Spirits; digeft, (Jfr. as 
before. 

Or. 



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of Diftillation. 171 

Take of green Walnuts, five Pounds ; 
of Angelica-root two Pounds ; of the 
Leaves of Angelica, Rue, Sage, and Scor- 
dium, of each ten Handfuls ; of Nutmegs, 
Long Pepper, Ginger, Camphire, and Gen- 
tian-root, of each five Ounces; of Snake- 
root, Contrayerva, Elecampane, Zeadory^ 
and Viper's Hefli, of each thirteen Ounces ; 
Venice Treacle and Mithridate of each thir- 
teen Ounces ; White-wine Vinegar fevcn 
Pounds ; Proof Spirits twelve Gallons \ di- 
geft, G?c. as before. 

You may either dulcify )rour Plague-wa- 
ter, or not, as you fee occafion. 

All the above Receipts for making Plague 
Water are in ufe ; but the firft the moft ele- 
gant, containing nothing but what is pro- 
per in the Intention, and at the fame time 
adapted to give its Virtues by Diftillation j 
which cannot be faid of any of the reft, 
feyeral of the Ingredients adding no Vir- 
tue at all to the Water. Of this Kind arc 
the Celandinei Carduus, Centory, Gentian* 
Walnuts, Sfr, 

Plague Water is a noble Alexipharmic, 
and a high .Carminative Cordial in malig- 
nant Cafes, and of great Ufe in Lowneii 
of Spirits, and Deprefllgns. 

CHAP. 

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172 A Complete Syfiem 

CHAP. XVI. 
Of Dr. Stephens'^ Water. 

^TpHIS Water has its Name from its In- 
^ ventor, a Phyfician of great Learning 
and Practice. 

Recipe for ten Gallons $f Dr. Stephens'^ 
Water. 

Take of Cinnamon, Ginger, Galangal, 
Cloves, Nutmegs, Grains of Paradife, 
the Seeds of Anife, fweet Fennel, and 
Caraway, of each one Ounce ; of the Leaves 
of Thyme, Mother of Thyme, Mint, Sage, 
Penniroyal, Rofemary, Flowers of red 
Rofes, Camomile, Origanum, and Lavender, 
of each eight Handfuls ; of clean Proof 
Spirit twelve Gallons, Water two Gallons -, 
digeft all twenty -four Hours, and then draw 
off ten Gallons, or till the Faints begin to 
rife. Dulcify with fine 'Sugar to your 
Palate. . 

This is a noble Cephalic Cordial and' Car- 
minative ; and alfo in fome Degree an 
Hyfteric; good in all cholic Pains in the 
Stomach and Bowels, and Difeafes of the 
Nerves. 

CHAP^ 



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^ Diftillation. 173 

C H A P.^ XVII. 

Of Surfeit Water. 

^HERE are. two Kinds of Surfeit- 
^ water, one made by Diftillation, and 
the other by Infufion, the former is gene- 
rally called white Surfeit Water ^ and latter 
red Surjeit Water. 

Recipe for ten Gallom of white Surfeit 
Water. 

Take Marigold- flowers, Mint, Centory, 
Rpfemary, Scordium, Mugwort, Carduus, 
Rue, St, John's- wort, Bauhi, and Dragons, 
of each {even Handfuls ; of the Roots of 
Peony, Viper-grafs, Butter-burr, and Ange- 
lica, of each one Pound and a Half; of 
Galangal, Calamus Aromaticus, and of the 
Seeds of Angelica and Caraway, of each 
four Ounces ; of the Flowers of red Pop- 
pies ten Handfuls j Proof Spirit twelve 
Gallons, Water two Gallons ; digeft for 
twenty -four Hours, and tljcn draw off ten 
Gallons, or till the Faints begin to rife ; 
and dulcify with fine Sugar. 

This is a good Cordial, but would not be 
the worfe, ft the Carduus^ Mugwort, Rue 
knd St. John's- wort, were omitted, as little 

of 



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174 A Complete Syfl em 

of their Virtues can be obtained by Diftillation. 
It is, however, a good Alexipharmic, Car- 
minative, and Stomachic ; and therefore 
good in all flatulent Pains in the Stomach 
and Bowels, in Naufeas and Surfeits, from 
whence it had its Name. 

Recipe for making ten Gallom of red Surfeit 
Water. 

Take of the Flowers of red Poppies, 
two Bufheis, eleven Gallons of clean Proof 
Spirit, and digeft them with a gentle Heat 
for three Days, or till the Spirit has extract- 
ed all the Colour of the Flowers: Then 
prefs out the Liquor from the Flowers, and- 
add to the Tindure of the Seeds of Cara- 
way and Coriander, and Liquorice -root 
fliccd, of each ten Ounces j of Cardamoms 
and Cubebs of each four Ounces ; of Rai- 
fins iloned five Pounds ; of Cinnamon five 
Ounces ; of Nutmegs, Mace, and Ginger, 
of each three Ounces ; of Cloves two 
Drams; of Juniper- berries three Ounces; 
let the whole be digefted three Days, then 
prefs out the Liquor adding to it a Gallon 
of Rofe-water; and then ftrain or filter 
the whole through a Flannel Bag. 

This Water is much Superior to the pre- 
ceding, as all the Ingredients will give 
their Virtues to the Tinfture, tho' they will 
not rife in Diftillation. It is a noble Alexi- 
pharmic, 

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«/ Diftillation. 175 

pharmic, it ftrengthens the Stomach, and 
greatly affifts Digeftion ; it is alfo an excel- 
lent Carminative and good againft the Cho- 
lic and Gripes : Its Cordial Virtues renders 
it ferviceable in all Tremblings of the 
Nerves, and Depreffions of the Spirits. 

CHAP. xvin. 

Of Wormwood Water. 

'TpHERE are two Sorts of Wormwood 
■*• Water, diftinguiflied by the Epithets 
of greater and lefjer. 

Recipe for making ten Gallons of the leffer 
Compofition of Wormwood Water. 

Take of the Leaves of dried Worm- 
wood five Pounds ; of the lefler Cardamom- 
feeds fiv* Ounces ; of Coriander -feeds one 
Pound I of clean Proof Spirit eleven Gal- 
lons ; Water one Gallon j draw off ten 
Gallons, or till thq Faints begin to rife, 
with a gentle Fire. It may be dulcified 
with Sugar, or not, at pleafure. 

This is a good Stomachic and Carmina- 
tive i and on that Account often called 
for. 

Recipe 



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176 A Complete Syftttn 

Recipe for Un Gallons of the greater Com^ 
poftion of Wormwood Water. 

Take of the common and Sea Worai- 
wood, dried, of each ten Pounds ; of Sage, 
Mint, and Baum dried, of each twenty 
Handfuls ; of the Roots of Garangal, 
Ginger, Calamus Aromaticus, and Elecam- 
pane; 6f the Seed of fw?et Fennel and 
Coriander, of each three Ounces ^ of Cin- 
namon, Cloves, and Nutmegs, the lefler 
Cardamoms and Cubebs, of each two 
Ounces. Cut and bruife the Ingredients as 
, they require ; digeft them twenty-four 
Hours, in eleven Gallons of fine Proof 
Spirit, and two Gallons of Water, and draw 
off ten Gallons, or till the Faints begin to 
rife, with a pretty brifk Fire. 

This is an excellent Compofition, and 
good in all Difeafes of the Stomach arifing 
either from Wind or a bad Digeftion. * It 
is greatly in ufe in fome Parts of England^ 
but comes too dear for the common Sort 
of People ; on which account a Cordial 
Water is often fold under the Title of the 
greaterCompoJition ofWormwood PFater',^rzvni 
from the Leaves of Wormwood, Orange 
and Lemon-peel, Calamus Aromaticus, Pi- 
mento, and the Seeds of Anife and Cara- 
way; which being all cheap Ingredients, 

the 



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#/ Diftilktioii. : . iy^ 

the Compofition may be ibid at a moderate 
Price. A Water drawn in. this manner is 
a good Camunative ; but &r inferior tt> 
that made fay the abcnre Redpe.. 

CHAP. XIX. 
6/ Atttifcarbutic Water* 

THE Scurvy being a DiTeaTe very com- 
anon in BH^laadt dais Antiia)rbntic 
Water will be of great ufe. . 

Recife for makit^ Um Oalbm of Antijcor- 
huic Water, 

Take of the. Leaves of Waier>crefl*es, 
Garden and Sea Seorvy-grafs, and Brook> 
lime of each twenty Handfiils ; of Fine- 
tops, Germander, Horehoimd, and the ler» 
fer Centory, of each fixteen Handfuls } oS 
tbe Roots of Briooy and ibaip- nointed Dock, 
of each &c Pounds) of Muftardiecd one 
Pound ami^ a Half. Digeft the whole in 
ten Gallons of Proof. Spirit, and two. Gal- 
lons of Water, and draw of by a gentle 
Fire. 

This is a good Water for the Purpofes 
exprefled in the Title, viz, aeainft Scor* 
butic Diforders. It is alfo good in Tretn? 
blings and Difwders of Ae Nerves. 

N CHAP. 



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17$ ACmf^Byfim 

CHA F. XX.. 

Of cmjf9mi Bw/s'-nal^ Wahr, 

THERE are feveral' Methods of mak- 
ing this compound Water j but the 
thr4eb foUowing Red^ aie thfef beft that 
has hitherto appeared. 

Take oF the Ldn«» fsi keOt Glilte 
^curvy-grafi &ac6a FwxoAs ; of ftcfh 
Horfe-radifli Roo^ and the yeUow Part of 
Seville Orang«-^l of ealh' %h» Pltoii^s; 
of Ndtknegs tvm Poandi^ Ctkt and UtrmC^ 
the& Ihgredienftt,: aitfl digeAtbeai: twcotf^" 
four Hbuta in ten Gallons d# Praof Sji^ 
and two GdHons of Water > aftar i»Mcl3f 
draw off ten Gdlodi trith »geh^ Ftttii 
, . 'Or, 

Tak6 «f tl^ fi:^ Roeits of Hbr!l>radifh 
erne Pouhd^ ; of Ihe Leaves df Water- 
oreffes add of Gai^n Sieuirvy^grall; of e&ch 
£x Pounds i of the outward, or yellow Pfeel' 
of Oranges and Lemons^ of caifik mpe 
Ounces ; <^ l^^^r^s Batktwdve Otmtfts ; 
of Nutiiie|» thite Olirtces; - Cat, bruifc 
and digeft ^ Itigredieht^ in ten OaHtOhs of 

" - >" - - Proof 



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of Diffifl^on. - 1 79 

Proof Spirit^ d&id tvfo Gallbii^ of Water, 
and draw off ten Gallons as beforoi^ 

Take of the Leaves of Garden and Sea 
5ctiiW.gr*fs frfrfi'gkth^tdd in lh6 Spdhg, pt 
^i(iftveAf^Dbhds;ftbokf-litnc,Wat^ 
iXit l¥or/d-rkdilh-fo5t 6f eacbtdi Pouhdsii 
of Winter^ Bark and Nutmegs of e^hten' 
Ounces % of the outer Peel of Lemons one 
H^oiind ; of Arum-root frelh gathered two 
Pounds ; Proof Spirit ten GaUons^ Water 
two 6aUf>ns. Bruife and ilice the Ingre- 
^en^ i digcft tlie whole^ and draw of^ tea 
Gallons as before. 

fitter of* the aliove Recei^s will pro- 
duce- an excellent Water^v agasnfl: all Ob« 
^dirudions c^ t^e K^idnies and other Vifcera^ 
tt is al'fo or great; Service in the Ja^^dicr^ ^ 
^thexies and' Drop^es i and in all Scor- 
t)utic Cafes^ it is equal to any Medicine ; as 
it opens die minute Pa^es, promotes 
'f ranfpiratipn, and deanfes the Skm, and 
other fmall Glands> which are £lled witK 
grofs Particles to the Detriment (^ their pro- 
per Offices* 



N a CHAP- 



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tSo ACompkuSyfitm 
CHAP. XXL 
Of breach Wattr. 

TlllS Water is made ia a very difierenl 
Manner» by different Pertons; but 
tlie following Recipes arc the beft for this 
Purpofc. 

tiecipe for maJdng tin Gallons of freack 
fFater. 

Take of the frefh and green Hulks of 
WdilOts^fotSi- Pounds and a Half; of the 
Roots of Butter-burr, three Pounds) of 
Angelica and Mailer- wort, .of each one 
Pbund and a ttalf 5 of Zedoary twelve 
Ounces ; of the Leaves of Rue and Scor* 
dium of each eighteen Ounces ; of Venice 
Treacle three Pounds; digeft them toge- 
tliefr four Days in twelve Gallons of IVoof 
Spirit, and two Gallons of Water; after 
which draw off teri Gallons 1 to which add 
i Oalloh and ^ Half of diftilled Vinegar; 
Or. 
"^Take of the Rind of green Walnuts five 
Pounds ; of Rue four Pounds ; of Carduus, 
Marigold, and Balm, of each three Pounds; 
of frefti gathered Buttcr-burr-roots two 
Pounds and a Half; of Burdock-root one 
Pound and a Half; cS green Scordium 
twelve Htndfols j of Venfcc Treacle and 

Mithridate 



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£/ Diftaiation. i8i 

Mithridate of each two Pounds and a Half $ 
Proof Spirit twelve Gallons ; and Water two 
Gallons. Digeft, and draw off ten Gallons, 
as before ; to which add a Gallon and 9, 
Half of diftUIed Vinegar. 

Some bftead of diitilledyioegar unad vifedly 
$idd a proportional Quantitv of Spirit of Vitriol, 
. or other Minera) Aipid^ to tneif Treacle W^ter ; 
but this Praise is very pernidous ; ^d 
Imirely.altprs the Nature of the Medicine. 
Vinegar is an Add made hj a double Fer- 
mentatiop, and therefore o^a different Na- 
ture i$rom the add Juices qf V^etables, 
whe^h^r Oranges, Lemons, Citrons, Lime$» 
Cr4t)s, Barberies, ^r^ as alfp froin thofe 
pf Minerals, whether Vitpiol, Sulphur, fifr. 
It is indeed, like them, ^dd on the Tongue; 
hut then it liquifies the Blood> is s^ntipefti* 
lenti4f fuddenly cures Prunl^ennefs, Sur«* 
feits, the Plggu?) and dpes a ^houfand T^iiings 
both as a Menftruum and Medidqc, which 
they will not. This is an admirable and 
Uprightly - Alexipharmic and SudorliiCt to 
which thd Vinegar added* greatly contri- 
butes, and therefore good in Fevers, the 
^mall-pox, Meafles, and other peflilemia| 
Pifordcri* 



N3 PHAR 



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i82 A Cmpifn S^em 
CHAP. -;x^. 

€ompund Cammik^iyu^r Water. 

TH £ Camomfle-ilowers gener^y u£d 
are the double jSortt o^nfii^ing wb^olly 
ei Petak or Rower Lcaycs; without any" ifyj^i * 
fc^tdXiCt of Stamina txf^jj^^ or ,tht c«ber 
l^art^ of Frudification, whicjii ip ibis. :6n^ 
Fliowters (hew tbemfel^es m die 'Mi()dle igri 
Form oif yellow TbrejKls. ^ut tho* l|p 
ilottUe Flowers arc tfa^ ^ort co^jimonlv 
tifed, they are not ijjel^ei^, orthofe wfaicp 
ought jCo be chofen. 1%e fing^ Ftpw^rSi 
or thofc which confi;^ of only a ^nde 
Series of Leaves, pr Fet^s,^ ip Foiw ,of 
Ray«, ifurroundin^ a tjluftcf of wUow 
Threads or Stamina, havp mij^ch morp Vir- 
tue. It is^indeed in thefe Staniina an^ ^&f 
Apices, that great Part of the Virtue of 
the Flower refidcs, and th?fc ?re wan^g 
in tfie double Flowers. 

Rseipf for making ten G^llm$ of .com^und 
CofAmilt-prwer Waiter. 

T^e pf dried Camomile- fiower^y ^y^ 
Pounds ; of the outer Peel pf Oranges, ' tci^ 
Ounces 5 of the Lcav^ pf common Worm* 
wood, and Penny-royal, oif each twenty 
Han^fajf ; of the $e^8 of Anife, Cuna- 



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iBiO, ioii fnsft Fm«d, the :Bettie$ of 3ajr 
m4 J^miper* of eadx ^ (Qubccs. DSigek 
^ffi iogrsdients two HMjrs ja tut Gdloos 
i9f iPf$Qf :Spim(» ,»fidlJu-ce .Galons of Wa* 
$«9, ^i}d lUaV'O^ ;taA GbUqos niib « gentle 

Utis is • yttf goo4 Camiioathre and 
S^tmchkc i gpoi sn a^ Gholks and otiier 
l^fders «r ibe jHbnrels £om Wind. Jt 
nU^provolBrs <dip App^ and promotes a 
good Digeftion. Its Virtaes as a ittooMcfau: 
will not be lefs when made from the double 
f^wer^i i^4fln^d<4«BJi€«rK»ati«eit 
iP^puld it»e fwidff 9rtfh «)h>} i»^ Fhrntrs. 

£ H A i». XJOH. 

TIJIS Ai4i9l W^tiv .l)as xtt N^me fitMii 
the great OpiWB j^oqt^ed igif it by 
Its firft Inventors; and the' their Opinion 
was, perhaps yfS^y faim^e^ yf t it is not at 
prefent &> much m Qfte as formerly. 

Jtf(eipe for makitig /en Gallons tf Imperial 

T8k««f ^ da«4 Pffflt dQuxtm Mid 
QriiRgfts.'Df Igiitmdgfj CloMBb tnd CinM* 

{MR* ^iCMh^em^ P«i|qd ;.il i^ BiQ(»s, of 
N 4 Cypres 



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tt4 A Complete Vyfttm 

Cyprefsy Florintine Orrfee, Caiamtis Arfif^ 
itiaticas, of etch eight Ounces ; of Zedoaiy, 
<$alangal and Ginger, of each four Ounces ^ 
of the Tops of Lavender and Rofemary, 
of each fixteen Handfuls; of the Leaybs 
of Marjoram, Mint, and Thyme, of each 
eight Handfuls ; of the Leaves of white 
and damafk Rofes, of each twelve Hand- 
fuls. Digeft the whole two Days in ten 
jGallons of Proof Sfurit^ and lour Gallon^ 
of damafk Rofe Water i after which draw 
off ten Gailcms* 

: All the Ingredients in Compofiiaon ccnn^ 
cide in •Mii^otbn, and are fuch at will ^v« 
their Virtues by DUlillation ; Circumftance^ 
that cannot be^fiid of ininy other cpmpoun4 
Waters. It is a very good Cepb4lic» and 
of great uie in all nervous Ckfes. It is aliq 
a very pleafant Dram, efpecially if dulcified 
With fifie i^ugar, and good upon any fuddeiii 
Sicknefs of the Stomach* ' 

CHAP. xxiy. 

Of Co^und J^iony Water. 

THE Piony, from whence <his Com* 
pound Water takes its Name, is a Plant 
jjhrid«d into Male and ttm^i y hot the for- 
mer is the SofT^ intended to be ufed in 
this Compofitioa* The Male and -Female 



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*/ Diftillation^ 185 

Plants are di(lingui(hed both by their Roots 
and Leaves. The Male has a ihinbg 
"biackiih Leaf, from which the Female diU 
fers by being lighter coloured. The Root 
of the Male kind is more bulbous, (horter, 
and jbranched than that, of the Female, 
ivholjp Shoots are mu(:h longer and tlUn- 
ner. 

fiicipe fir fkaking ten GaUom of compound 
fiony W^a^. 

Take of the Roots of Male Piony, 
twelve Ounces ; of thole wild of Valerian, 
|iin9 Ounces ; and of thofe of white Dittany 
fix Otioeos V of Piony«-feed four Ounces 
.and a Half} o^ the frefh Flowers of Lilly 
pf ithe Vaileyi <Mie Pound and a Half; of 
tlu^ of Lavendtf » Arabian Staschas, and 
Roiemary, of each nine Ounces i of the 
To{>s of Betony, Marjoram, Rue and Sage, 
pf eiU:h fix Ounces 1 flice and bruife ttte 
IngredientSi and digeft them four Days in 
ten Gallons of Proof Spirit and two GaUons 
pf WajtyCf ; sjijSter ^hich draw off ten Gal« 

Or, 
. Take pf the Flower$ of Lillies of die 
Valloy fireih gathered, and Mak Pkmy*root, 
pf each two Pounds} of Cinnamon and 
ipubebs, pi each .eight Ounces ; of Rofe- 
jnary and Lavender Flowers, of each two 

Hand^ 



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iB^ A Qmfleie Syfi$m 

Haodfiils I of <J«rui<k R^ftfc Wafer two Gal^ 
Jon$. Digcft thcfe ipar Djiys in Ico Qalkms 
of Pi^oof $pirjki and xJraw ^ff tcfi lC?^o«» 
as bcfprc. " 

This is an e^ccelleot Cor4ial» ^nd can \)^ 
cxoeedcd by npd)in|; in all N^rvoH^ CajC^ 
both in Children and grown Perfbns. 

C H ^ P. XXV. 
OfVulmtg Water. 

TH E Nutmeg \% a Kcpnel of a large 
Fruit not onlflie the Feadiy and is 
feparated from that and its invcAient Coot 
the Mact» before it is ient ^var to us ; ex- 
cept vdien^he whole Fruit is iom owr ia 
Preferve^ by way of 8wcet*ii|eat» or as a 
Curiofity. "There are two Kinds rf N4it« 
i»egs« die ^ne called by Authors l|ie Mak^ 
and the other the Feqiale. Tlie Female is 
vlie Kind in oommon ufe, and Ss ^tiie 
8bape of an Olrre : Tbe Male is ieng n^ 
tfrnAnCy and has ie& cf the fine ayoma* 
tie flavour *thaa43be others ib4ihat it is muoh 
lefs cfteemed, and People who trade larger 
ly in Nutmegs will feleom buy it. Befid^ 
(Wis 6bleng land* of ffutme^ we fomelimqi 
meet ^ithc^tbcrs af 4rery irregular ftigiMes*; 
but tbeiearemere Ln^ NaUir^^ bein^ pro^ 
duced by theiame Tree. The lohg or Maie 
Nucnlegi at wtf term it^ is, by the DnUl^ 

caJM 



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caUed the wild Kutine|;. It is always dif* 
^ingurihableiironi die {^hers as well by its 
-jwant of Fragrancy as by its Shape : It is 
very fubjed to be worm-eaten, and is ftrifl:- 
ly forbid by the Dutch to be packed up 
among the other, becauib it will be the 
means of their being worm-eaten alfo by 
the Infeds getdng from it into them, and 
breeding in all Parts of the Parcel. The 
largeft, fa^i4eft, and moft unctuous of ^e 
Nutmegs are to be chofen, fudh as arc qf 
4he 'Shape of an Olive, itnd of the njQft 
fragrant bmtili. 

tbcife for inaking im QaHms of Nufmg^ 

TPAt of l^istnegs bralftd one Ppun<| $ 
i^dof fipirit ten Gallons j ^Water two gal- 
lons. D^eft thein two l>ays, and then draw 
<«flr*ten <5aMofts with a brifk Firp. You 
{My either dulcify it or notas occa$on offers. 
Or, 

Take of Natmegs bruifed one Poi^nd,; 
l^njige^peel two Ounces ; Spirit ten ^al* 
ions ; Water two Gallons. Digeft, and dif« 
ti^ as before. 

- This k an «ceel!ent Cephalic ajid Cordial 
Ufi^^ } agreeaMe to the Palate, copofbr^bUle 
jte the Stohiach, andgrateful-to the Nerves. 
It powerfaliy difc^fl!^ Wind and 'Vappurs 
^* noRi 



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1 88 A Complete S^Jiem 

th^ Stomach and Bowels, atid is therefore 
pf great Servips ia the Cholic, apd Griping 
pf the Boyrels. 

CHAP. XXVI, 

Of Compound Bryortf Water. 

*TpIJE white Brypny-roptjirom whence this 
^ Water takes Its Name, is one of the krgeft 
Koots we ^€ acquainted with. It \% of an 
oblong Shape, and is frequently met with 
of the Thicknefs of a Man's Arm, fonletimes 
^f twice or three times diat Bigneis. Its 
Texture is fomewhat lax and fpungy ; con-* 
fiderably heavy, but fo foft that the thickeft 
Pieces are eafily cut through With one Stroke 
of a Knife: It is. very juicy, and is exter* 
jially of a brpwniih or yellowiih white 
Colour, and of a pure white widiin : It i$ 
of a difagreeable Smell, and an acrid an4 
naufeous Tafte. " 

Recipe far ten Gallons of Compound Brjwf 
Water. 

Take of the lloots of Bryony four 
Paunch ; wiki Valerian-root one Pound i of 
Pennyroyal and Rue, of each twb Pqui^s ; 
of the Flowers of Fevers^few, and Tow of 
Savin, of each four Ounces j of the vi^in4 
9f frefh Orange-peel^ and Lovage-^eds^ 



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^ DiftiUatioa. . 189 

of each Half a Pound : Cut or t>ru3fe thele 
In^edients and infiife them in eleven Gal- 
Ions of Proof Spirit, and two Gallons of 
Water, and draw off ten Galltns with a 
gentle Heat. 

Or, 
Take of fre(h Bryony-root four Pounds ; 
of the Leaves of Kue and Mugwort, of 
each four Pounds 5 of the Tops of Savin 
fix Handfuls ; of Fever-few, Catmint and 
Pennyroyal, of each four Handfuls ; of 
Orange-peel eight Ounces i of Myrrh 
four Ounces ; of RuJ^ Caftor, two Ounces ; 
Proof Spirit eleven Gallons, Water two Gal- 
lons. Digeft, and diftil as before. 

. This Compofition is very unpalatable, but 
excellently adapted to the Intention of an 
Hyilericy in which Cafes it is ufed with 
Succefs* It is very forcing upon the Utc- 
rus, and therefore given to promote Deli- 
very, and forward the proper Cleanings af- 
terwards; as alio to open Menflrual Ob- 
ibrudions, and in abundance of other Fe- 
male Complaints. It is alfo good againfl 
Convulfions in Children, and of fervice in all 
nervous Complaints in either Sex. 

It niay not be amifs to obferve here, that 

the oily Parts of the Ingredients will often 

.render the Water foul and milky. If 

iherefore the Diftiller delires to have it fine 

and 



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tgo A Comptete Syfitm 

and traniparen^ tEe Receiver mull Se re* 
Bioved afi fbon as the Liquor at: tBe Woiffti 
appears the leafls turhidv which will be long 
before the Paints l)egin to rife. Hie Wa« 
ter, however, is not the worfe for Sein|f 
milky, with regard to Its Medicinal Virtue. 
Some, when the Liquor is milky, throw in a 
little burnt Allum to fine it; but this fhquld 
never be done, Secauie it ipoils the Me^ 
dicine. 

C ft A P. 3txvir. 

Of compound Baum tTaier^ commonfy catted 
Eau de Cannes. 

"^H I S has its Name (Uau de Carmes) 
•* from the Carmelite Friars who were 
the Inventors of it. The great Profit ac- 
cruing to thefe Fathers, from the Sale of 
this Cordial, induced them to keep the Me- 
thod of making it a' Secret s but notWith- 
ftandin^ all their Care the Secret h^ at laft 
been difcovered, and die following is the 
Method by which they prepare it 

Recipe Jor two Cations o/^\i de Carmes, 

Take, of the frefh Ileaves of Baum four 
Pounds ; of the yillow Peel| or Rind of 
Lemons, two Pounds; of l^utmegs and' 
Coriander-feedis of each one Pound ; oif 

CloveSt 



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df DiftilkttofJ. '^ t^i 

Ooves, Cinnamon, and Angelica-root, of 
each Half i ^oaiid. t'oiind tkb Leaves, 
bruife the other Ingredients, and put them 
with two Galiofts of dnd f rd6f Spirit into 
a large Glafs Alembic (the Figure of which 
with iiffiitidii te^t^eMa&OA th€ Plate, Fit. 
7.) &i^^ Moihth, aMd pla£6' H in- 1 Bath- 
Htatttt^geft two or thre6 I^s. Then 
open tfa«^ Modth df tht Alen^ic, and add 
a Gallon of Bauni Water, and fhake the 
whole well together. After this place the 
Alembie iA Biiiiieuat Marisb, and diflB^till 
the Injg;redient8 are almoft dry i and. p)ce- 
ftrvfr- ffitt Watt^^ tbus oBtstilled ih Bottles 
tv«llibo|^. 

TEisf Wiaittff hai^ beCh ibng ^iitaMis boith- 
a« iaukn afid Parh, ixiA carried t&etlOe ct> 
moft^afrt^df Eb^op^. If is a Veiy eleg&nt 
Gbudiali iftd vfe^ eJrtrtOfdinafy Vitt4t$ aff 
atttjbuted (6 it i ibi- It is: efteetOed very 
efficadoutr AdV 6tAf in Lot^neft oF Sffifils, 
but even in Apoplexies ; and is greatly 
OKHiifentJted ill CIdb of tSto Gbtft Id ^e 
Stoinftt:!!, • 



CHAP. 



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19.2 A Complete Syftewk 

C H A P. XXVIIL 

Of Ladia Water. 

^npHlS Water has its Name from Us Dear* 
^ nefs, being much fitter for the Clofet 
than to be fold in a Shop ; but as it is an 
exxrellent Cordial^ I coulo not omit giving 
it a Place here. 

Rtcipi fir one ^art of Ladies Water ^ 

Take of Sugar-candy one Potmd; of 
Canary Wme fix Ounces, Rofe Water fi>ur 
Ounces ; boil them into a Syrup, and mix 
with it of Heavenly Water (defcribed Chda 
XXX.) one Quart } of Ambergrife and Muik 
of each eighteen Grains ; of Saffron fifteen 
Grains i yellow Saunders two Drams. Di- 
geft the whole three Days in a Veflel cloie 
ftoped, and decant the clear for uie« 

This is ah extraordinary Cordial where 
the Perfumes are not offenfive. It is too 
rich to be drank alone> and therefore fliould 
be mixed with Water^ orfome other Liquids 



CHAP. 



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9f Diftillation; 193 

C H A P* XVII. 

Of Cephalic Water. 

'T^HIS Water has its Name from its ufc, 
•* being one of the beft Cephalic Waters 
known. 

Recipe for tin Gallons of Cephalic Water. 

Take of Male Piony-root twelve Ounces 5 
of Angelica and Valerian of each four 
Ounces and a Half; of the Leaves of Rofe- 
mary^ Marjoram and Baum ; of the Fl6w« 
ers of Lavender, Betony, Piony, Marigolds, 
Sage, Rofeniary, Lilies of the Valley, and 
of the Lime Tree, of each three Handfuls ; 
of StsBchus, or French Lavender, four Ounces 
and a Half; of red Rofes and Cowflips, of 
each fix Handfuls ; of Rhodium Wood and 
yellow Saunders, of each two Ounces and 
a Half; of Nutmegs four Ounces and a 
Half; of Galangals, an Ounce and a Half; 
of Cardamoms and Cubebs^ of each one 
Ounce. Bruife thefe Ingredients, and di- 
geft them ten Days in eleven Gallons of' 
Prodf Spirit, and two Gallons of Wdter, 
after which add three Pounds of Cinnamon, 
and^ digeft two Days more ; and then 
draw off ten Gallons with a pretty brifk 

O Fire 



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1 94 A CoMf^ie S^em 

Fire, and dulcify it to your Palate with fine 
Sugar. 

This is an excellent Cordial, of great Ufe 
in Paintings or Sinking of the Spirits, and to 
remove any fudden Naufeas or Sicknefs at 
the Stomach. 

CHAP. XXX. 

Cf Heavenly Water ; or^ Aqua Ccelejiis. 

THIS Water has itsName from the great 
opinioA its IfiveMors had of it i bcf at 
prefent it is not fo much called forasfbritterry« 

Recipe for ten GaUofu ^f Hea^nly Water. 

Take of CinnaQ[ion9 Mace, and Cubebsjt 
of each three Ounces y Ginger one Ounce 
and a Half; Cloves^ Galangal, Nutmegs, and 
Cardamoms^ of each one Ounce; ZedoGiry 
one Ounce and a Half; Fennel-feeds one 
Ounce ; of the Seeds of AnUe, wild Carrot and 
Bafil, of each H^f an Ouacjc ; Roots of An« 
gelica. Valerian^ Caiamus Aromaticui, Loaves 
of Thyme, Calamiat, Penniroyal, Mint) Md-- 
ther of Thyme, and Marjoram^ oi each an 
Ounce 3 Flowery of red Rafes» Sagc^ Rofe* 
mary, and Stsclnis, oi each £x Orwasi 
Citron-peel an Ounce : bruifeall tlK^lngn^** 
dients and digeft them Aree Days in elefcii 
Gallons of Proof Sp'^it^ and foijir Qallaas 
o£ Water; after whfch draw off ten Gal- 
lons, 



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jlabi^ wkk « pretty fbri^i: Fire ; and xlulcii^ 
the Gcx>ds with fine Sugar, adding Ambei'^ 
grife and Mufk of each three Scruples.' 

The Perfumes ordered to be added With 
the Sugor^ renjlejing the Medipine ofFenfivtt 
to fome People, they may be omitted at 
|>loa£biie. Ht Js dleemed very dikacious in 
aQ nervous iGompiaAnts, particularly Failles^ 
Lois <xzMf MMiory^ and the l&s. In aU I>e-^ 
cays of Agej and languiflung <!!onftkution8.» 
it is exceeded by nothing in fuddenly raiflng 
the Spifits^ j|fid vi^grming the filoodi 

CHAP. XXXL 

TH E filant from whence this Watef 
has its Name has <been ^kready defcrib^ 
cd Chap, imi. F4U4 IL 

^cifi for Un G-allms ^ SjffJrUunus Penni^^ 

Take df the ^Leaves of iPcniiiiroyal dried 
fifteen Pounds 5 Proof Spirit ten Gallons ; 
'Watoritwo'GatUons : 4raw off ten Citlons 
' wkh a gentle ^ire. 

TWs iis n gpod iCarminatiife, ^a£ ufe in 

^holies and Gripings of the Bov^rels; alfo 

in Plurifies and the Jaundice ; It is of known 

O 2 Efficacy 



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196 A Compute Syftem 

^fiicacy in promotiag the Menfes and dtSaier 
P^ders of the Fcaule Sex. 

CHAP. XXXII. 

Cf Compound Parfley Water, 



T 



HIS Plant from whence the Water is 
denominated is the commQn Parfley 
of our Gardens, ail Herb too well known to 
need Defcription. 

Recipe for ten Gallons of compound Parjk) 
Water. 

Take of Parflcy-root, one Pound and a 
Quarter ; frcfli Horfc-radifh Root, and Ju- 
niper-berries, of each fifteen Ounces; the 
Tops of St. JohnVwort, biting Arfhiart, 
and Elder- flowers, of each ten Ounces ; 
the Seeds of wild Carrot, fweet Fennel, 
and Parfley, of each feven Ounces and a 
Half; ilice and bruife the Ingredients, and 
digeft them £bur Days in eleven Gallons 
of Spirit, and two Gallons of Water i after 
which draw off tei>Gallons, 

This, is a very good Diuretic, frees the 
Kidnies from Sand and othcx Matter, which 
often forms Gravel and Stones. It is alfo 
good in cholic Pains arifing from a Stone in 

the 



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of Diftiilation. 197 

the Bladder, and drains off all ill Humours 
by Urine. 

CHAP. XXXIU. 

' Of Carminative Water. 

^ H I S Water^ has its Name from its ufc, * 
-*• being an excellent Carminative. 

Recipe for ten Gallons of Carminative Water. 

Take of'frefli Camomile- flowers, four 
Pounds ; Dill-feed two Pounds and a Half;. 
Leaves of Baum, Origany, and Thyme, of 
each one Pound 5 Seeds of Anife and Fen-, 
nel of each fix Ounces ; Cummin-feed 
four Ounces 5 Peels of Oranges and Citrons, 
of each eight Ounces ; Juniper and Bay* 
berries, of each fix Ounces; Cinnamon 
eight Ounces ; Mace four Ounces. Digeft 
thefe Ingredients, bruifed in eleven Gallons 
of Proof Spirit, and two Gallons of Water ; 
after which draw of ten Gallons ; and dulcify . 
it with fine Sugar. 

This is an admirable Carminative, and 
therefore good in all Cholickv Pains and 
Gripings of the Bowels; ana to remove 
Sicknefs and Naufeas from the Stomach. 

O3 \ CHAP, 



:& 



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l^S A Compute dyjttm 
CHAP. XXXIV. 

^HIS Water alfo hs§ ift Naihe from its 
^ ufe, Tjcing of great Service in that 

Piftemptr. 

Recipe Jor tin Gallons efGout Water. 

Take of the Flowers of Camomae, 
Leaves of PeriAiwyal, Lavender, Magoraixi, 
Rd£lMafy) Sdge^ and Ground- piae^ of each 
eight OuAces j Myrrh four Ounces 5 Cioves 
and Cinnamon of each o^e Qance } Roots 
of Piony twb Ounces > PcUitory of ^pain^^ 
and Cyprefs Orrice, of each one Ounce; 
tht kfTer Cardamoms and Cubebs^ of each 
Half an Ounce j Nutmegs, two Ounces; 
Cut and bi^ife thefe Ingredients and digeft 
them four Days in deven Gailions of Proof 
Spirit and two Gallons cf Water \ then draw 
Q^te^ Gallonti and datdj^ with fine Sugar, 

This is a very good Water in all nervous 
Cafes y and a continued moderate Ufe of it • 
will comfort and foTt^ tibe Fibres, fo as 
to . prevent tSbc Difcharge of fech Juice$ 
upon the Joints afi caulb arthritic Pains and 
Swellings. It is ^Ifo of excellent Ufe in 
Palfies, Epilepfies, and Lofs of Memory j 
particularly when thel^ Diftempers proceed 



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^f Diftilladon, ^^99 

isatfk ol4 Ap;o» or when thQ principal Swings 
«£ lafe bsgux tQ 4ecayt 

CHAP. XXXV. 

Cy -r4«i&j/f Water. 

'Tp HIS Water is fuppofed to have been 
-^ invented by a celebrated Phyfician of 
Anhalt^ ^ Province of tjjc Circle of Upper 
, Saxony. 

Recife for making ten Gallons of Anbaji 
JV^tir. 

Tak« of the beft Turpentine ^. Pound und 
a Id^i OUbanura three Qunces; Aloes^ 
vood powdered on* Quppe i Grains of 
Maftick, CloveSj July-Uowers, or Rofemary- 
IWers, Nutmegs 4n4 Cinnamon of each - 
two Ounces 4nd a Hjilf j SajSron one Ounce; 
pgwrder the whofe and digeft them fix Day? 
in eleyen Qallons of spirit of Wine ; add-? 
iog ty^o Scruples of Muf^ tied up in a 
^g I ^d draw off in B?hieum Marias till 
it begins t& rjun fpuU 

This Water is a high aromatic Cordial, 
invigorates the lAt^ftincs, and thereby pro- 
motes DigeiUon and djCpels Flatulencies. 
It is alio in great Repute as a fovereig^ 
Remedy for Catarrhs and Pains arifing from 
O 4 Colds; 



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200 A Complete Syfiem 

Colds ; as .alfo in Palfies, £pilepfies^ Apo« 
plexies and Lethargies, the Parts aiFe^ed 
being well rubbed with it, 

CHAP- XXXVI. 
Of Vulnerary Water ^ or, Bau d* Arguebufade. 

THIS Vulnerary Water is greatly efteem- 
cd abroad; and if properly tried, there 
is no doubt of its obtaining the fame Re- 
putation here, . 

'Recipe for five Gallons of Vulnerary Water. 

Take of the Leaves^ I^lowers and Roots 
of Cooifrey, Leaves of Mugwort, Sage, and 
Bugle, of each eight Handfuls ; Leaves of 
Betony, Sanicle, or Ox-eye Daify, the great- 
er Fig wort, Plantain, Agrimony, Vervain, 
Wormwood, and Fennel, of each four 
Handfuls ; St. John's- wort, Birth^wort, Or- 
pine, Paul's-betony, the Icflbr Centory, Yar- 
row, Tobacco, IVloufe-ear, Mint, and Hyf- 
fop, of each two Handfuls : Gut them, 
bruifc them well in a Mortar^ and pour on 
them three Gallons of white Wine and 
two Gallons and a Half of Proof Spirit ; 
digeft the whole fix Days with a gcintlc 
Heat, in a Veflcl clofe flopped : after Which 
diftil off with gentle Fire, about five Gal* 

. lons^ 



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. of Diftilladbn. 201 

fonti or till it begins to run milky from the 
Worm. 

This Water IS of excellent Service in 
Contofions; Tumors attending Difloca* 
tions. Fractures aiid Mortifiaitions, the 
Partafleded being bathed with it. Some 
alfo ufe it to deterge foul Ulcers, and incara 
Wounds ; from whence it was called VuU 
nerary Water. 

CHAP. XXXVII. 
Of Cedrat Water. 

THE Fruit called Cedrat by the French 
is a Species of the Citron, called by 
Botanifts Citratum Florentinum^ fruBu 
Mucronato Gf recurvo^ Cortice verrucofo Odo-- 
ratiJfimOy Florentine Citron, with a pointed 
Fruity which is recurved, and a warted 
fweet fmelling Rind. This Fruit is in io 
great Efteem, that they have been fold at 
Florence for two Shillings each, and are 
often fent as Prefeiits to the Courts of 
Princes. It is only found in Perfedion, in 
the Plain between Fifa and Leghorn 5 and 
tho* the Trees which produce this Fruit 
have been tranfplanted into other Parts of 
Jtaly^ yet jhey are found to lofe much of 
that excellent Taftc with which they abound 
in thofc Parts. 

Recife 



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a 



2^i A Gompkn Syjfem 

Recipi for a Gallon of Cedrat ff^atw. 

Tftke the yellow Rinds d[ five Cedrats, a 
Gtlion of fine Proof Spirit, and twa Quarts 
Af Waler : Dlgeft the whole twefity^foor 
Ifouft in a Vefiel clofe floped ; aft«r which 
draw off* one Galloii k Bftlneym Mariie, and 
dulcify with fine LoHf Sugar> 

This is eftccmcd the fineft Cordial yet 
known ; but as it is very difficult to procure 
the Fruit here, I flhall give the Method of 
making this celebrated Cordial, with the 
Eflence or cflcntial Oil of the Cedrat, which 
is often imported firom Italy^ 

Recipe for a Gallon of Cedrat Water mtb 
the Bffmce of the Fruit. 

Take of the fineft Loaf Sugar reduced to 
Powder a Quarter of a Pound, put into it a 
Glaft Mortar, with one Hundred and tw^n^ 
Drops of the Eflence of Cedrat, rub them 
together with a Giafe Peftle, put them into 
a Gktfs Alembic with a Gallon of fine 
Proof Spirits ^tiii a Quart of Water. Place 
the Alembic in Balneum Marias, and draw 
off erne GaHon, or till the Faints begin to 
rife ; and dulcify with fine Sugar. , 

You 



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»f Pifliiktioni ^ojf 

You may make this Water witboirt Dif- 
tUlation, hf milciiig the B^nce wkh the 
Sugar, as before dire^^dj and dtlfblvlfig it 
in the Spirit and Water dircded as above. 
But the Water will he foul and milky, and 
therefore you muft filtrate it thro' Paper, 
which vriti r^Aore its Brightnefs and iTran- 
^aren€y. 

But whatever Method is u(e4 yow muft be 
very careful that the Spirit been tircly freed 
from its eflcntial Oil i and therefore if your 
Spirit be not very cleanly reOified, it will be 
advifeable to u^e JP>r;7rA Brandy, left the fine 
Flavour fo h^hly eftcemed in this Cordial 
he dfeftroycd by the Spi4t. 

CK A P, XXXVIIL 

Of Bergamot Waters 

TH ]E Bergamot is a Species of the Ci- 
tron, produced at firft cafually by an 
Jtalian's Grafting a Citron on the Stock of 
a Burganiot Pear Tree, whence the Fruit 
produced by this Union participated both of 
the Citron Tree and Pear Tree. The In- 
ventor is faid to have kept the Difcovery z 
a long Time a Secret, and enriched himfclf 
by it. 
• The 



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204^ A Complete Syjiem 

The Bergamot is a very fine Fruit both 
in Tafte and Smell; and its Eflence or eflen* 
tial Oil highly efteemed. 

Rficipe for a Gallon of, Bergamo t Water. 

Take the outer Rind of three Bcrgamots,. 
a Gallon of Proof Spirit, and two Quarts 
of Water. Draw off one Gallon in Bal- 
neum Mari«, and* dulcify with fine Su- 
gar* 

If you make your Bergamot Water from 
the Effence or effential Oil, obferve the 
fame Dircftions as given in the precceding 
Chapter for makipg Cedrat Water. One 
Hundred and fixty Drops of the Eflcncc 
will be fufficient for a Gallon of Spirit^ and 
fo in Proportion for a greater or fmaller 
Quantity. 

CHAP. XXXIX. 

Of Orange Cordial Water ; ^r, Eau de Bi^ 
garade. 

TH E Orange called by the French Bi- 
garade, is called by Botanifts Auran- 
tium maximum^ verrucofo Cortice, the large 
wortcd Orange. 

It 



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of Diftillation. 205 

It is a larg6 and .beautiful Fruit, and 
greatly efteemcd for the Fragrancy of its 
EfTence. It is common in diverfe Parts of 
Italy y Spairiy and Provence in France. 

Recipe for making a Gallon of Orange 
Cordial. 

Take of tKe outer or yellow Part of the 
Rinds of fourteen Bigarades ; Half an Ounce 
of Nutmegs ; a Quarter of an Ounce of 
Mace, a Gallon of fine Proof Sfririt, and 
two Quarts of Water. Digeft all thefe 
together two Days in a clofe Veflcl ; after 
which draw 9fFa Gallon with a gentle Fire, 
and dulcify with fine Sugar. 

This Cordial is greatly efteemcd albroad, 
and would be the fame here if fufficiently 
known. 

If the Orange Peels are not eafily pro- 
cured, one Hundred and forty Drops of 
the EiTence may be ufcd in^ their ftead, and 
the Water will be nearly equal to that made 
from the Peels, 



CHAP. 



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2o6 A Gumplite Syfltm 

C n A « • JQ]#» 
tQf Jafmhe Wattr. 

THERE arc fcveral Species of Jaf* 
mine, hot diat Sort intended Jiereis 
what the Gardeners caH, Spanijh White or 
Catalonian Jafmine. This is one of the 
ixioft Btouti^ of aU >tlie Species 6f |a&iine i 
the Flovvfecs mtuih dbuger than ^any of the 
others^ of a red Colour on tbeOodide, and 
jextrcanely fragrant But if the Fiowers of 
this Species cinnot ibe jprocurcd, thofe of 
the common Sopt may be ufed, bat the 
Qimntit^ vaxxk be confiderabij augmented. 

Recipe for a Gallon of Jafmine Water. 

Take of Spanijh Ja&Mne.flo\tws twelite 
Ounces s Eflcnce of Florentine Citron, of 
Burgamot, eight Drops 5 fine Proof Spirit 
a Gallon, Water tvto ^tl^uratrts. Digeft two 
Days in a cldfe Veflel, after which d«tw 
off one Gallon^ and dakify with fine Loaf 
Sugar. 

This is a moft excellent Cordial, and de- 
ferves to be more known here than it is at 

.prefent* ^ 

CHAP. 



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. ^f Diftillatipa, 4KJ7 

. C H A P. HX 

Of the Cordial Water of Montpclier. 

^^.HIS Water has its Name from thfe 

* Fkoe wfaere it Itas ifrft madt, an<d 
^fthtis tDofvf 1>rou|^t frddi thcncJe id Ibll ih 
gcett Rfepatetibh. 

Kw>^ /or tf XiaWan <f. the X^rdial Water of 
Montpelier. 

Take of the yellow Rinds of two Berga- 
;mot% pr 9£t^ iStocps t3i th« EfiiTnce of tlat 
Ftuit-, Cloyes and Maceof ^each I&lf an 
Ounce J Proof Spirit a Gallon j Water one 
Q^ari : jpigcft two Days in a ^We Vefltl, 
draw off a Galloo, and fdulcify with fine 
Sugar. 

CHAP. XLtL 

Of fatbir Andrew'^ ^^^^r. 

>Y*fa I S '^ater has % Nattie Ji-dm its 'in- 

* vemo^i ahft Is . g]fcaily eftccmcd -Hi 
France. 

Rec4pe 



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2o8 A Complete Syftem 

Rscipe for a Gallon of. Father Andrew** 
Water, 

Take, of white Lilly-flowers eight Hand- 
fdls ; Orange-flowers four Ounces ; Ro& 
Water a Quart; Proof Spirit a Gallon j 
Water a Qjiart : Draw off a Gallon in Bal- 
neum Mariie, and dulcify with fine Sugar. 

C H A P. XLni» 

Of the Water of Father Barnabas. 



T 



H IS Water has alfo its Name from its 
Inventor, a Jefuit of Farii, 



Recife for a Gallon pf the Water of Father 
■Barnabas. 

Take of the Roots of Angelica four 
Ounces;, of Cinnamon and Orris-root, 
of each Half an Ounce j bruife thefe In- 
gredients in ^Mortar; put them into an 
Alembic, with a Gallon of Proof Spirit 
and twoCQuarts of Water ; draw off a 
Gallon with a pretty bri|k Fire. 



CHAP. 



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$f DiMation. sb^ 

CH A P. XLIV. 

Of the W^ter of the four Fruits', 

H^ HIS Water has its ISfaine from thi^ 
■■• four Fruits iii its Cofaipofitibh, namely 
the C^rat or Florentine Citron^ the Berga-/ 
hiot, the common Citron, ahd the Portugal 
brange; 

Recipe for a Gallon of the t^atet of thefMt 
' Fruit's* 

, Takfc of thfc EiTencc df Ccdrat, lifiy 
props ; of the Effence of Bfefgarndt thirty- 
iix Dl'opis ; of the Eflcncc of Citron iixty 
pro^; and of the EiTence ttf Portugal 
JOiinge fixty-foiir Drdps; fine Prc>of Spirit, 
but .Gallon j Water two Quarts ; draw off 
With a pretty brilk Fire till the Faihts begin 
to rife, ahd dulcify with fine Sugar. 

This b a Very plealant ahd bdorileroiii 
Cordial, and in great Efleetn in Frtinw. 



GHAPi 



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2I* A Complete Syjiem 

CHAP. XLV. 
. 0/ the Water of the four Spices. 

THIS Water alfo derives it Name from 
the four Spices from whence it is 
drawn, i;/2?. Cloves, Mace, Nutmegs, and 
Cinnamon. 

Recipe for a Gallon of the Water of the four 
Spices. 

Take of Cinnamon two Ounces ; Nut- 
megs and Cloves, of each three Drams; 
Mace fix Drams j bruife the Spices in a 
Mortar, and add Proof Spirit a Gallon, and 
Water two Quarts. Digcft twenty-four 
Hours in a clofe Veffel, and diftil with a 
brilk Fire till the Faints begin to rife \ and 
dulcify with fine Sugar. 

This is an exccljf nt Stomachic, good in 
all Dcpreflions of the Spirits and paralytic 
Difordcrs. ^ 



CHAP. 



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CH A P* XLVL 

0/* th Wiitef 0/ the four Seetts^ 

^Y^HIS Water lias its Natiife frorh th6 fouf 
A Seeds from whence is it drawn, vizk 
the Seeds of fweet F^nncli Coriander, An^ 
geiica, and Anife. 

Recipt for ten GdlloHs of ibe tf^uter of tht 
four Sfcds. 

Take of fweet Fennel-feed feven Ouncfes \ 
Coriander-fctd nine Ounceis j of thfe Sieds 
of Anjgclica and Anife, of each thrc6 
Ounces ; bruife all thefe in a Mortar, and 
put them into the Still with ten Gallons 
^nd^a Half of Proof Spirits, and two Gal- 
lons of Water ; draw off with a gentle Fir^ 
till the Faihts begin to rife, and dulcify with 
fine Sugar. 

This Water is a very good Carminative, 
good in Cholics, Nauffeas of the Stomach, 
Und Gripings of the Bowels* 



? « C H A K 



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212 A Complete Syfiem 

CHAP. XLVn* 

Of tbt VivinfiWdttn 

'T* H I S is one of thofe Waters \ehoft 

-^ Names have rendered them famous. 

The Bafis of this Water is Orange- flowers^ 

the other Ingredients being added to diyer-^ 
fify the Flavour, and render it more agree- 
able. 

Recipe Jor a Gallon of Divine Water. 

Take of Orange-flowers frefh gathered 
two Pounds ; Coriander- feed three Ounces i 
Nutmegs Half an Ounces bruifc the Nut- 
megs and Coriander- feeds ; and put themi 
together vsrith the Orange-flowers, into aa 
Alembic with a Gallon of Proof Spirit aod 
two Quarts of Water ; draw off the Liquor 
with a gentle Fire, till the Faints begin to 
rife, and dulcify with fine Sugar. 

This is a very pleafant Cordial, both 
with regard to its Smell and Tafte; and 
on that Account in great Efteem a- 
broad. 



CHAP. 



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v/'DiftilUtlon. 21 J 

CHAP. XI^VIII, 

Of Roman Water. 

np HIS Water lias its Name from its be- 
^ ing made firfl: at Rome 5 and from^ 
whence great Qj^ntities are ftm exported 
to different Parts of Europe. 

Recipe for a Gallon of Roman Water. 

Take the outer, or yellow Peels of fix 
Citrons J two Drams of Mace bruifedj a 
Oallon of Proof Spirit, and two Quarts of 
Water ; Draw oiF with a gentle Fire till 
the Faints begin tci rife, and dulcify with 
fine Sugar. 

This Watpr is generally of a red or pur- 
jdc Colour, the former of v^hich may be 
^afily given by infufiiig in it- a few Grains 
pf Cochineal, or the red Parts of CljDve 
Gilly-flowers 5, and the latter by adding to 
the above a few Violet^. When the Colour 
is extradled, run the Liquor through the 
ipltrating Bag, and it wHl be very bright 
and cl^ar* 

^> 3^ CHAP. 



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$1^ . ^Complete SyJUm 

C H'A P. XLIX. 

Of Barhadoes WaHr. 

THE R E is a great Variety of Water* 
called by this Name, made by foreiga 
Diftillers ; but the following Recipes will 
be fufficierit to fhew the Diftiller the Me-» 
thod of making them, and how to vai^r 
the Flavour of his Watery, fo as to adapt 
them to the Tafte of his Cuftomers. 

Recife for Gallon of reSftfed Bzth^dcKS, 
Water ^ 

Take the outer Rind of eight large Floren- 
tine Citrons j Half announce of Cinnamon 
bruifed, ^nd a Gallon of reftified . Spirit. 
Diflil to a Drynefs in Balneum Mariae. Then 
dlflblvc twoPounds of Sugar in a Quart of 
Water, and mix it with the diftilled Liquor, 
$nd run' it thro' the filtrating Bag, which 
^\\\ render it bright and fine, 

'Recife for nuAtng ti Qalkn of . amber-cohured 
Barbadoes Water. 

Take of the yellow Rinds of -fix Bcrga^ 
irnots, Half an Ounce of Cinnamon, and 
two. Qraugis of Cloves^ JBruife the Spices 
Utid digeft the whole' fix Days in a Gallon 

^' ' "' '■ ^ 



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^ Diftillatlon. a 15 

of redlificd Spirit ; and then add a Dram of 
Saffron, and let the whole ftand fix Days, 
longer in Digeftiori ; diflblve two Pounds 
of fine Sugar in a Quart of Water, add it 
to the Tindurc, and run it thro' the filtrat- 
ing Bag. 

After the fame manner may be made 
Barbadoes Water3 of different Kinds, by 
adding Lemon, or Qrange peels inftead of 
thofe of Citron or Bergamot ; or, by vary- 
ing the Spices. 

CHAP. L, 

Of Ros Solis. 

THE Ros Solis or Sun- dew, from whence 
this Cordial Water has its Name, is a 
fmall low. Plant, with a fibrous Root, from 
whence fpring fmall round hollowilh Leaves, 
on. Foot (talks about an Inch long, covered 
and fringed with fhort red Hairs, which 
give a red Caft to the whole Leaf. It grows 
in champaign and mofly Grounds, in a pale 
red Mofs, and flowers in Ma)\ 

Recipe fqr ten Gallons of Ros Solis^ 

Take of Ros Solis picked clean, four 

Pounds ; Cinnamon, Cloves, and Nutmegs, 

oi each, three Ounces and a Halfj Mari- 

P 4 gold- 



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^ 1 6 A Compute Syftim 

gold-flowers ojie Pound j Cataway-ftcdjj 
ten Ounces; Proof Spirit ten Gallons, ancj 
of Water three Gallons, Diftil with ^ 
pretty briik Fire, till the Faipts begin to 
rife. Then take of Liquo^cc Root flicecj 
Half a Pound i Raifins ftoned two Pounds ^ 
red Saunders Half a Pound ; dkeft theft 
three Days in two Quarts of Water, and 
ftrain Qut the clear Liquor, in which dif- 
iblve three Pounds of fine Sugar, and ihix 
it with the Spirit drawn by Pif^illatiop. 

Recife (or making ten GallpM if Ros Solii 
' ' ' Sy DigeBOtn^ 

Take Ros Solis clean picked three Founds \ 
Nutmegs, Mace^ Cloves, and Cinnapion,^ 
the Seeds of Caraway an^ Coriander of each 
three Qunces 5 Qinger, the leflfer Carda- 
mom, Zedoary, and Calamus Aromaticns, 
of each pne Ounce; Cufeebs and yellow 
feaunders^ of each Half and Ounce i reel 
Saunders three Ounces; red Rofe teiveS 
dried three Handfuls ; Proof Spirit ten. 
Gallons j digeft th? whqle fix Days in !% 
Veficl clpfe ftoped, and then ferain off the 
plcar Liquor, and dukiiy it with. fine Su- 

Of, 
Take Ros Solis. picked three Pounds 5^ 
Cinnamon and Nutmegs^ Caraway and. Cori- 
ander-feeds, ojfeach thr^e Ounces s Cloves, 
'■'"'" ^ • Macc^ 



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of DiftiHation. 21;^ 

Mace, and Ginger, of each one Ounce and 
H Quarter ;, Cubcbs, C^datnotas, Zedoary, 
and Calamus Aromaticus, of each Half an 
Ounce i red Rofes dried three Ounces 5 
I-»iquQrice Rpot flixjed, fix Ounces ; Raifina 
Moned one Pdund and % Halfj Cochineal 
?ind Saffron, of feach three Drams ; digeft 
the whole eight Days in ten Gallons of 
Proof Spirit;^ i ftrain off, and dulcify as be* 
fore. 

Recipe for ten GoUms ^-Turin Roi Solis. 

Take of damaflt Rofes, Orange-flo^ra, 
liltes of the Valley, and Jafmine-flovtrers, 
0f each tlyo Pound$ iihd a Half 5 Cihni- 
jnon .five Ounces 5 Cloves* three Drams t 
J^ut thefe Ingredients into an Alembic, With 
four Gallons and a Half of Water, and 
^raw off three Gallons, with ^ moderate 
Fire ; to this Water add feven Gallons of 
Proof Spirit, in which a Dram of Cochineal 
and two Dra^ms erf" Saffron has been in*, 
fufedj dulcify with fine Sugar, and run 
|he whole through the filtrating Bag. 

All thefe different Kinds of Ros Solis 
lire excellent Cordials, good in all Depref- 
j^ons of the Spirits, Naufeas, and paralytic 
'i^ifordcfs. 



CHAP. 

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2i8 A Complete Syjfem 

C H A P. LI. 

Of Ufquebaugb^ 

tTSQUEBAUGHisa very celebrated 
^ Cordial, the Balis of which is Saffron. 
There arc different Ways of making this 
famous Compound J but the following arc 
equal |o any I have feen, . 

Recipe for ten Gal/ons of common Vfquebaugb. 

-Takt of Nutniegf, Cloves, and Cinna- 
mon, t)f each two Ounces 5 of, the Seeds 
of Anife, Caraway, and Coriander, of each 
four Ounces ; Itiquorice Root iliced Half a 
Pound; bruife the Seeds and Spiced, and 
put them together with the Liquorice into 
the Still with eleven Gallops of Proof 
Spirits, and , tvsro Gallons of Water ; diftil 
with a pretty briik Fire till the Faints be- 
gin to rife. But as foon as your Still be- 
gins to work, faften to the Nofe of the 
Worm two Ounces of Eng/ijh Saffron tied 
up in a Cloth, that the Liquor may run 
thfo' it, and extra<ft all its Tind:urc, and in 
order to this you (hould often prefs the ' 
Saffron with your Fiqgers. When the 
Operation is finilhcd, dulcify your Goods 
with j&ne Sugar, 

. ^ Recipe 



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*/* Diftillation. 919 

Recife for making ten Galhn^ of R^ai 
VfquebaugK 

Take of Cinnamon, Glngcf, and Corian- 
4er-fecd, of each three Ounces; Nutmegs 
four Ounces and a Half; Mace, Cloves and 
Cubeh$, of each one Ounce and a Hal£ 
Bruife thcfe Ingredients, and put them into 
;in Alembic with eleven Gallons of Proof 
Spirit, and two Gallons of Water ; and dif- 
til till the Faints begin to rife ; fa'ftening' 
four Ounces and z, Half of Englijh Saffron 
tied in a Cloth to the End of the Worm, 
as dir^dled in the preceding Recipe/ Taka 
Raifins ftpned four Pounds and a Half; 
pates three Pounds, Lriquorice Root iliced 
two Pounds; digcft thefe twelve Hours iu 
two Gallons of Water ; ftrain out the clear 
Jviquor, add it to that obtained by Djililja- 
tion, an4 du(l<^ify the whole with fine Su- 
gar,' .'"",. ': '\ \ _ 

^ecip^ for fen Gallons of XJfquebaugb by 
"' ' ' Digeftion. : . . 

Take of Raifins ftoned five Pounds,; Figs 
fliced one Found and a Half; Cinnamon 
Jlalf a Pound 5 Nutmegs three Ounces-} 
Cloves and Mace, of each one Ounce and a 
Half 3 Liquorice two Pounds ; Saffron fouf 
Qunpes \ bruife the Spices, llice the Li- 
quorice, 



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t JO A Complete Syftm 

quorice^ and puU the Safiron in pieces ;. cS- 
geft thcfe Ingredients eight t)ays in ten 
Gallons of Proof Spirit, in a Vcffel clofc 
ftoped ; then filter the Liquor, and add ta 
it two Gallons of Canary Wine, and Half 
«n Ounce of the Tinfture of Amtergreafe, 

Recipe Jor making ten Gatlcfm of French 
IJ^jaetaugb^ 

Take of Saffron three Ounces, of the 
effential Oil or Eflence of Florentine Citron^ 
Bergamot, Portugal Orange, and Lemon^ 
of each a Hundred Drops ; Angelica-feed, 
Vanellos and Mace, of each one Ounce 
and a Half; Cloves and Coriander- feed of 
each three Quarters of an Ounce ; bruife 
the Seeds and Spices, and put all into an 
Alembic with eleven Caltons of l^roof Spirit, 
and two iOallons of Water ; apd draw o^ 
with ^ gentle Fire till the |?aiat$ begih to 
rife, faftening to the Nofe of the Worm 
four Ounces of Saffron in a Cloth. Whent 
the Operation is finiihed dulcify the Goods 
with fine Sugar. 

Thcfe Waters arc excellent CephaliQ 
Cordials, and Alexipharmics; and are excelled 
b^ nothing in fuddenly reviving the Spirits, 
when depreffed by Sicknefs, &c. 



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. of DiltiUation. 222 

CHAP. LII. 

Of Rat af a. 

RATAFIA w a Liquor in great Eftcciiii 
and moi^ Perfons are acquainted with 
it I tho* the true Method of making it is 
known only to a few* There arc various 
Kinds of Ratafia made from different Fruits. 
I fhall give Recipes for making thofe which 
are at prefent in moil Efteem ; which may 
ierve as Inftances for making thefe Goodi 
£roai any other Kinds of Fruit. 

I. Of red Ratafa. 

There arc three Sorts of Ratafia drawn 
from red Fruits, diftinguifhed by the £pi« 
thets^^, dry^ and common. 

The Fruits moft proper to make the red 
Ratafia are the black Heart Cherry, the 
common red Cherry, the black Cherry, the 
Merry or Honey Cherry, the Strawberry^ 
the Rafbcrry, the red Goofcberry, and the 
Mulberry. 

Thefe Fruits fhould be gathered in the 
Height of their refpeftive bcafons, and the 
krgeft and moft beaaciiiil of them chofen 
iix the purpofe. 

Thus 



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222 A Complete SyJ^m 

Thus with regard to the Heart Cherjpy* 
it ihould be large, fleihy, and thorough 
but hot over ripe 5 for then a Part of its 
Juice will be evaporated on the Tree : Care 
muft be alfo taken, that its Colour be not 
decayed ; but clear and almoft tranfparcnt, 
land well tafted. 

The black Cherry, or as it is often called, 
the black Arvon, muft be extrcmly ripe, 
becaufe it is ufed to colour the Ratafia 
when that of the other fails. The Criterion 
of judging when it is thoroughly ripe is 
its Blacknefs ; for, when in Pcrfedion, it 
is perfedly black. It (hould alfo be re- 
membered that this Fruit is better and more 
profitable in Proportion to its Swectnefs j 
as the Flavour of the Ratafia will be render- 
ed more agreeable, and a Icfs Quantity of 
Sugar neceflary^ 

As , the Goofeberry is an icid Fruit, it 
muft be chofen as ripe as poflible. The 
Fruit -large, and the Skin and Hufk fd 
tranfparent as to fee the Seeds through it* 
The Goofeberry fhould be ufed immediate- 
ly after its being gathered ^ for it is Very 
liable to ferment, which will inevitably 
Ipoil the Ratafia. Goofcberries are chiefly 
iifed to render the Ratafia dry or (harp, and 
confequently lefs foft ; and therefore theii^ 
Qijantity (hould always be proportioned to 
that Iptentlon, The 



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0/* Diftillation. 123 

■ 

The Merry to be good ihould be fmall, 
btack, the Skin tran^>afent, full of Liquor 
of deep black Purple Colour, The grcateft 
Care ihould be taken, that it be frefh gathered, 
and not rotten. It corrects the acid Juices 
of the other Fruits by its Sweetnefs, foftens 
the Compofition ; and is of great Service 
in colouring the Ratafia. 

The Mulberry is of the grcateft Ser^ce 
in colouring the Ratafia. It ihould be 
chofen large, and fully ripe, at which 
time it is of a black Purple Colour. Its 
Tafte alfo greatly contributes to render the 
Ratafia of a pleafant and agreeable FIa« 
vour. 

The Strawberry greatly contributes to in- 
crcafe the rich Flavour of the Ratafia i but 
it muft be chofen ripe, and large; £:cih 
gathered and not bruifed. Another Caution 
neceiTary to this Fruit is, that they are ga- 
thered in dry warm Weather j for if gather- 
ed in rainy Weather they will want that 
fine Taile, for which they arc fo greatly 
valued. 

The Ralberry is alfo added to augment 
the Richnefs of the Liquor, to which its ele- 
gant perfumy Taftc greatly contributes ; by iti 
agreeable Acidity it renders the Flavour more 

brifk 



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^24 AC&fffphu Sjjim 

brifk and agreeable. It muft be frefh gS-{ 
tbered) full ript, and fres from Spots and 
Moiikbefsi which this Fruit is particular!/ 
(Ubjed to. 

Having thus coucifety enumerated the 
Qualities rcquifite io the fcveral Fruits, to 
render the Ratafia of 9 rich and elegant 
Flavour, We (hall proceed to give the beft 
Methods for making Ratafia from them. 

Rfcipe J or making, red Uatafia^ fini andfoftk 

Take of the black rieapt Cherries twenty- 
four Pounds; black Cherries four Pounds t 
Rafberries and Strawberries, of each three 
Pounds : Pick thefe Fruits from their Stalksj^ 
and bruife them, in which Condition let 
them continue twelve Hours ; prcfs out the 
Juice, and, to every Pint of it add a Quar« 
ter of a Pound of Sugar. When the 
Sugar is diflblVed run the whole through 
the filtrating Bag, and add to it three Quarts 
of clpan Propf Spirits. Then take of Cin- 
namon four Olinces ; of Mace an Ounce ; 
and of Cloves two Drams. Bruife thefe 
Spices, put thetii into an Alembic with ft 
Gallon of clean Proof Spirits and two' 
Quarts of Water, and draw off a QalloA 
with a brifk Fire. Add as much of this 
i^iqy Spirit tp your Ratafia as will, render it 

a^reeablQ'^ 



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. ft/* Diflillation;^ 225 

Agreeable to your Palate } about one' fourth 
is the ufud Proportion. 



Ratafia made according to the above Re^ 
oipc will be of a very rich Flavour, and 
elegant Colour. It may be rendered more 
or lefs of a fpicy Flavour, by adding or di • 
minifliing the Quantity of Spirit diftilled 
froni the Spices^ 

Some in making Ratafia fuffer the ex- 
prcffed Juice$ of their Fruits to ferment 
feveral D.ays; by this means the Vinofity of 
the Ratafia is increafed ; but, at the. fame 
time, the elegant Flavour of the Fruity 
greatly diminifhed. Wherefore if the Ra- 
tafia be defired ftronger or more vinous, it 
itoay be done by adding more Spirits' to the 
cxprcffed Juice ; by which means the Fla- 
vour of the Fruits may be preferved, as 
Well as the Ratafia rendered ftronger. 

It is alfo a Method with fome to tic the 
Spices in a Linen Rag, and fufpend them 
;iri the Ratafia. But if this Method be taken 
it will he necfcflaty to augment the Quan- 
tity of Spirit firft added to the expreflcd 
Juice. There is no great Difference in the 
two Methods of adding the Spices, except 
that by fufpcoding them in the Ratafia/ the 
Q Liqour 



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226 A Complete Syjiem 

Liquor is generally rendered Icfs bright and 
tranfparent. 

There is alfo another Methpd pradifed 
in making Ratafia, which is this : Take the 
Quantity of Fruit propofed, bruife it, and im- 
mediately pour the Spirit on the Pulp. 
After {landing a Day or two exprefs the 
Juice and Spirit, filtrate it, and add the 
Sugar and Spices as before. But this Me- 
thod requires more Spirit than the former, 
as it will be impoffible to prefs it all out of 
the Skins and other Farts of the Fruit re- 
maining after the Juice is extracted. 

2. Of making fine and dry Ratafia from red 

Fruit. 

The' the Ratafia we have juft mentioned 
will doubtlefs pleafe the Palates of many 
People 5 yet there arc others who would 
prefer a different Sort ; it is therefore necef- 
fary to know how to make dry as , well a$ 
fweet Ratafia, if we are defiroua of pleaf- 
ing all Sorts of Palates. 

Dry Ratafia is prepared in the fame piaa<- 
ner as the preceding, but the Ingredients 
are different. 

An equal Quantity of Cherries and Goofc- 
berries arc necef&ry ii^ making dry or (harp 

Ratafia ';. 



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6f Diflillation* 227 

Ratafia} becaufe the Acidity of theGoofebcrrks 
gives the requifite Flavour to this Sort of Li- 
quor. But, at the fame time, care muft be 
taken that the Goofeberrii^s be fully ripe^ for 
othervvife, tho* Goofcberries are more acid 
before they are ripe than afterwards \ yet 
that Acidity is 'not the Flavour defired ; it 
is acerb "and rough, and will render the 
Flavour of the Ratafia difagreeable. The 
fame Obfcrvation holds good alfo with re 
gard to the Cherries ; ' they mufl be fully 
ripe as in making the foft Ratafia. 

Inftead of black Cherries ufed in the 
Compofition of the preceding Ratafia, Mul- 
berries (hould be ufed in this : The reafon 
for this Change is, that the Juice of the 
black Cherry is more fweet and glutinous 
than that of the Mulberry, and therefore 
lefs fit for making dry Ratafia. But the 
Mulberries muft be the ripeft and blackeft 
poffible, in 6rder to give the better Colour to 
the Liquor. 

More Spirit and lefs Sugar in proportion 
to the Juice of the Fruit, is alfo required 
in this Compofition than in the foregoing ; 
but with regard to the Spices, the fame 
Quantity is generally added to both. 



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228 A Complete Syfiem 

Recipe for making red Ratafia^ fine and dry. 

Take of Cherries and Goofcbcrrics, of 
each thirty Pounds ; Mulberries fcvcn 
Pounds ; Rafbcrries ten Pounds. Pick all 
thefe Fruits clean from their Stalks, G?r. 
bruife them, and let them ftand twelve 
Hours ; but do not fuffer them to ferment* 
Prefs out the Juice, and to every Pint add 
three Ounces of Sugar ; when the Sugar 
is diflblved run it thro* the filtrating Bag, 
and to every five Pints of Liquor add four 
Pints of clean Proof Spirit ; together with 
the fame Proportion of Spirit drawn from 
the Spices in the foregoing Compofition.. 

But it may not be amifs to obferve here, 
that different Diftillers ufe different Quanti* 
ties of the Spirit drawn from the Spices. 
The beft Method therefore is to imitate the 
Flavour mofl univerfally approved of, which 
may be eafily done by adding a greater or 
lefs Proportion of the fpiced Spirit. 

3. Of mixed Ratafia. 

By mixed Ratafia is meant the Juices of 
Fruits prepared, and ready to be mixed with 
the Spirit when called for. 

Recipe 



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of Diftillation. . 229 
Recipe for making mixed Ratafia. 

Ratafia is compofed of Cherries and 
Goofeberries ; of thefe the beft are to' be 
chofcri, bruifed, and in that Condition fuf- 
fercd to remain fotne Days to ferment. The 
juice is then to be ftrained off, the Quantity 
of Sugar and Brandy added, and the whole 
put into a Calk and clofe flopped, A Lefe 
or Sediment will fall to the Bottom of the 
Calk, which Sediment will be of greait 
Ufc in preferving the Ratafia, 

The Proportion of black Cherries muft 
be large in this RaCafia, becaufe the Colour, 
which this is greatly valued for, chiefly 
comes from the Juice of that Fruit. 

The Sugar muft not be put in at once, 
becaufe the Acidnefs of the Liquor would 
caufe a confiderable Effervefcence, but by a 
little at a time. 

Thefe Inftru(5iions being obferved, a Ra- 
tafia of this Kind may be eafily made : And 
as the Spirit is not to be mixed v^ith it, till 
the Ratafia is called for, a large Quantity 
of it may be made at a fmall Expence, when 
the Fruits are in Perfedlion, which can- 
not be done ))y the common Methods. 

y Google 



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230 A Complete SyJIem 

Recipe for making mixed Ratafia. 

Take of common Cherries, thoroughly 
ripe, four Hundred and fifty Pounds; Goofe- 
. berries, large and ripe, two Hundred and 
twenty five Pounds; black Cherries ripe 
and large, fifty Pounds. Bruife thefc Fruits, 
and in that Condition let them continue 
three or four Days to ferment. Then prcfs 
out the Juice, and add one fifth Part of 
Spirit ; that is, if you have two Hundred 
and fifty Pints of Juice you muft add to it 
fifty Pints of Spirit, When your Spirit and 
Juice arc mixed put them into a Caik, 
and for every Pint add three Ounces of 
Sugar. By this means your Ratafia will be 
always ready to mix with Spirit. 

But as the Proportion of Spirit is but 
fmall, it will he neccilary to tafte your 
Ratafia at lead every Month, left it fhould 
ferment, and by that means lofe both its 
Flavour and Colouf , As foon therefore as 
you perceive the leaft Alteration in your 
Ratsjfia, more Spirit muft be added to ft op the 
Fermentation ; and by this Method it may 
be kept the whole Year. 

If you have any Ratafia remaining at the 
End of the Year, you muft mix it with 
that juft made, adding z, large Proportion 

of 



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of Diftillation. 231 

df black Cherries ; becaufc the Colour in 
the old Ratafia will not be equal to that of 
the new. Or you may add to your old 
Ratafia a proper Quantity of the fre(h Juice 
of black Cherries, which will reftorc its 
Colour^ and, in a great Meafure its Flavour 
too : So that if your Ratafia has been well 
prcfervcd, it will, when n^ixed with freflj 
Juice of black Cherries, be but little inferior 
to the Rew. 

4. Of 'white Ratafia. 

As red Fruits are the Bafis of that called 
red Ratafia, fo, on the contrary, that made 
from the Juices of white Fruits is dcnomi* 
nated white Ratafia. 

There are various Kinds of Ratafia made 
from various Fruits ; but I £hall only give 
Recipes for making three or four Sorts, 
which will be fufficient for all the reft, as 
the Method is nearly the fame in alK 

Recipe for making Ratafia from the Mufcat^ 
or white Frontiniac Grape. 

The Berries of this Kind of Grape are 
large, and grow extremely clofe upon the 
Bunches, which are very long, and have 
commonly two Shoulders : The Fruit, 
when ripe> has a rich mufky Flavour ; 

0^4 but 



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232 A Complete Syfiem 

but it IS commonly very late in Autanui, 
before thcfe Grapes arc in Pcrfcfiioft 9 and 
the Berries being fo very cicfe upon the 
Bunches, detain the Moifture in the Centre ; 
fo that they often perifti .: To prevent which 
fome curious Perfons look ovec their Vines, 
foon after the Grapes are formed, .and, 
with a Pair of Sciiiars^ cut out all fmall 
ones, fo as to leave the others at a nuxlerace 
Diftance, whereby the Sun and Air arc 
caiify admitted, which diffipates the Moif- 
ture, and prevents their perifliing. There 
is another Kind of this Grape, called by 
fome the white Frontiniac of Alexandria^ 
and by others the Jerufalem Mvifcat, which 
is a very large Grape, and, when ripe, an 
excellent Fruit j but i^ rarely brought to 
Perfcdion in England. The Berries of the 
Jerufalem Mufqat, are of an oval Shape, 
and very large. They grow very loofe on 
the Bunches, are very fleihy and firm, and, 
when ripe, are of jgreenifb white, and a 
delicate Flavour. 

Either of thefe Kinds of Grapes will 
make very fine Ratafia j .but which ever of 
them are chofen* they muft be picked from 
the Stalks, and only the fineft Berries made 
ufe of. The Stones muft ajfo be picked 
out 3 for if they are bruifed with the Ber-* 
ries, the fine Flavour of the Juigc will be 
greatly dinuttiflied. ' 

When 



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flf PjftilUtiop. A3 3 

Whpn you hare pidccd the Grapes from 
the Stalks, ^i;id taken out the Stones, jprete 
cut ]the Ji{ice, and liltr^tip it through a Flan- 
nel Bag. Then add the Qiiantity of Su^ar 
and Spirit,. »nd flavour it to your mir^ 
with a Spirit diftilled from Spicks, in the 
ipanncr c:KpJained below^ 

The general Proportion of Sugar . and 
Spirit, is, to twenty rints of the Juice, five 
Pounds and a Half of Sugar, ten Pints of 
Spirit, and what Quantity you pleafe of the 
fpicy Spirit, ' ^ ^ 

To niake the fpicy Spirit, take of Mace 
one Pound, Nutmegs four Ounces, Spirit 
three Gallons, and draw off the whole in 
Balneum Mari^. 

Bpi the fame Method you may make red 
Ratafia froni the red Frojitiniac 5 except .th^t 
the Grapes, when hruifed, mpft be fufferqd 
to ferment three pr four Days, before the 
Jv^ice is preffed out ; becaufe. the Colour, 
which refidcs principally in the Skins of the 
Grape*,, wil\ by that meaps, be extrad^- 
ed. 

The Berries of .the red Mufcat, or red 
Frontiniac, are about the Size pf thofe pf 
the white ; but grow much thinner on the 
Bunches. This Grape, when thoroughly 

ripe. 



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234 ^ Complete Syfiem 
ripe, has the richcft and higheft Flavour 
of any yet known ; but it muft have a dry 
Soil and a South Afocft, othcrwifc it feldom 
ripens well in England. Befides the above 
Grape, there is another called by fome red 
Mufcat of Alexandria^ and by others red 
Jerufakm Mufcat. This is not quite fo 
late in ripening as the white Mufcat of 
Alexandria above dcfcribed; and for that 
reafon more cfteemed. The Berries of this 
Kind are not quite fo large as thofe of the 
white, but of the fame Form, and equal in 
Goodnefs. 

I. Of Ratifia from Peaches. 

The Ratafia made from the Peach is the 
fineft and richcft Flavour of any made from 
ftoned Fruits. It is however neccflary to ga- 
ther the Peach when thoroughly ripe. But, at 
the fame time not to fufFer it to hang too long 
on the Tree : For as, on the one hand, it 
will not acquire its delicious Flavour and 
Smell till thoroughly ripe, fo, on the 
other, it will lofe both if fuffcred to hang 
on the Tree, after it has attained to a full 
Maturity. Another neceifary. Caution is, 
to gather it in. fine warm Weather, and near 
the Middle of the Day 5 becaufe then both 
the Flavour and Smell :are in the greatell 
Pcrfcdlion. 

It 



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of Diftillation. 235 

It is alfo requifitc to make Choice of the 
jproper Sorts of Peaches; for there is a 
remarkable Difference in the Flavour of thefc 
Fruits. Gardeners reckon above thirty Sorts 
of Peichcs, but not more than half that 
number arc proper for making Ratafia. I 
Ihall thcrciforc give a fliort Dcfcription of 
thofc that arc moft proper^ that the young 
Diftiller may not be difappointcd m mak- 
ing Ratafia from Peaches. 

I. The early Purple (called by the Trench 
La Tmrprie bdtive.) This Tree hath 
fmooth Leaves: The Flowers large, and 
open : The Fruit is large, round, and of a 
fine red Colour: The Flefh is white, but 
very red at the Stone; very full of Juice, 
which has a rich vinous Flavour.. This 
Peach is ripe about the Middle of Auguft. 

a. The large, or French Mignon. The 
Leaves of this Tree are fmooth, ^nd the 
Flowers large and open. The Fruit is a 
little oblong, generally fwellitig out on one 
Side, and of a fine Colour. The Juice is 
very fwect, and of a high Flavour ; the 
Flefli white, but very red at the Stone, 
which is fmall, and eafily feparates from the. 
Flefh. This Peach is ripe in thp middle 
of Augvjl. 



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2^6 A Complete Syfiem 

3.. The Chevrcufc 5 gr, belle Chcvreulc. 
This Tree hath fipooth Leavesi and i^s 
V\o^pt^ arc fn^all a^d coatradi^d. Thji^ 
pfuitkof ajfiiddling Size, a litdc oblong, 
an4iPf ^i) elegant Coloiim Xlb^ Flcih is 
M^hitA bvit very rpd at th§ Stone,, frpqi 
wh^^ .it fepar^tje^; full of a rkh./^fry 
J»i<?P>. *n4 ripens towardsrthc latter En4 of 

4. » The^rqd Afagdale«i cal|ed;by .the 
Fr^cb about Paris ^ Magdekive de.C^ur/on. 
The Leaves o|* this Tree arc deeply, fawcd, 
lanc^ the Flowers large ^nd qpcn. The Frui,c 
is largCi round, ai?d of a. fine rod Cplour. 
The Flf fti i^ wh;te, but very red at .the 
Stcfie, frpm which it feparajtes. The Juice 
is very fug^ry, and of a rich Flay our. |t 
is ripe the latter End of Auguft. 

\$^ .^Mt^b'^ tfewington. Thjs Tree hath 
fawcd l4eav<s, and large open Flowery. 
The Fruit is of a middling Size, and of a 
fine red, next the Sun, The f'le^ is very 
firin. and white, but. very red at the S,tone, 
to which it clofely , adhers. It has a rich 
fugary Juice, arid is ripe the lattjcr End of 
Auguji.. . ^ 

V 

6. The Chancellor. The Leaves of this 
Tree are fmooth, and the Flowers fmall 

and 



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tf t)iJR:rllatioh. 437 

and contradtcd. The Fruit is Aapcd fomc- 
what like the Belle Chevreufe, but rounder. 
The FIcfh is white and melting, and ft- 
parates from the Stone, where it is of a fine 
red Colour. The Skhi is very thin, and 
the Juice remarkably rich. It ripens about 
the End of Auguji. 

" 7. The Bcllegarde ; or, as the French 
call it; the Galtande. This Tree hath nar- 
row Leaves, and fmall contraded Flowers. 
The Fruit is very large and round, and of 
i deep purple Colour, on the Side expofcd 
to the Sun. The Flefh is white, melting, 
and feparates from the Stone, where it is 
of a deep red Colour. The Juice is very 
rich. This Peach is ripe about the begin- 
ning of September. 

8. The Bourdinc. The Leaves of this 
Tree are fmooth, and the Flowers fmall 
and contraGed. The Fruit is large, round, 
and of a fine red Colour next the Sun. 
The Fle(h is white, melting, and feparates 
from the Stone; v/here it is of a fine red 
Colour. The. Juice is vinous and rich. It 
is ripfe the beginning of September^ and 
greatly eftcemed by the curious. 

t 

9. The Lifle ; or, as the French call it, 
la petite Violet te Hdtive. This Tree hath 
':6iiooth Leaves^ and fmall contradcd Flow- 
ers. 



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238 A Complete Syjiem 

crs. The Fruit is of a middle Size, and 
next the Sun of a fine violet Colour, The 
Fle(h is of a pale yellow, melting, full of a 
rich vinous Juice \ but adheres to the Stone,, 
where it is very red* This Fruit is ripe 
the Beginning of September. 

10. The old Newington. The Leaves 
of this Tree are fawed, and the Flowers 
large and open. The Fruit is fair, large, 
and of a beautiful red Colour next the Sun, 
The Flefli is white, melting, and clofely 
adheres to the Stone,' where it is of a deep 
red Colour. The Juice is very rich and 
vinous. It is ripe about the Middle of Sep^ 
tember. 

11. The Rambouillct, commonly called 
the RambuUion. This Tree has fmooth 
Leaves, and large open Flowers. The 
Fruit is of a middling Size, rather round 
than long, deeply divided bv a Furrow in 
the Middle; of a fine red Colour next the 
Sun, but of a light Yellow next the Wall. 
The Flefh is melting, of a bright yellow 
Colour, except near the Stone, from which 
it fcparates, where it is of a deep red. 
The Juice is rich and, of a vinous Flavour. 
This Fruit ripens about the Middle §f 5^^- 
tember. 



12. 



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of Diftillatiow, 239 

12. The Pourprec; or, as the French 
generally call it Pourpree tardive, the late 
Purple. The Leaves of this Tree are very 
large, and fawed, the Shoots ftrong, and 
the Flowers fmall and contracted. The 
Flefti, except near the Stone, from which 
it feparates, and where it is red, is whitCj 
melting, and of a rich fugary Juice. It is 
not ripe till near the End of September. 

13. The Nevettc. The Leaves of this 
Tree are fawed, and the Flowers fmall and 
contracted. The Fruit is large, fomewhat 
longer than round, of a bright red Colour 
next the Sun, and of a pale yellow on the 
other. The Flefli is melting, full of a rich 
Juice, and very red at the Stone, from 
which it feparates. It ripens about the 
Middle of September^ and is cfteemed one 
of the beft Peaches. 

14. The Royal. This Tree hath fmooth 
Leaves, and fmall contracted Flowers. The 
Fruit is large, round, and of a deep red on the 
Side expofed to the Sun, but of a pale yel- 
low on the other. The Flcih is white, 
melting, and full of a rich Juice, of a white 
Colour, except near the Stone from which 
it feparates, where it is of a deep red. This 
Fruit is ripe about the Middle of Septem^ 
ber, 

^5- 



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240 A Complete Syfiem 

15 The* irionftrous Pavy of Pbmpbrfncv 
The Leaves of this Tree are JTmooth > the 
Flowers large and open. The Fruit is Very 
large and round, many times fourteen Inches 
in Circumference. The Flcfli is white, 
melting, and clbfely adheres to the Stone, 
where it is of a deep ted Colour. The Side 
neit the Sun is a beautiful red, and th* 
other of a pale flefli ColoiK'- It ripenS 
about the End of OSiober^ and when the 
Autumn is warm, fs an excellent Peach. 

The above Defcriplion <)f the difFerfeftl 
Kinds of Peaches proper for mttfking Ratafia, 
will be of ufe to the young Artift, as th6 
fine Flavour of this Liquor in a great M^a- 
fure depends on a proper Choice of the 
Fruits ufed in the Gompofition ; and if the 
Inftru<3:ions relating to the Perfedions and 
Ripencfs of thefe Fruits are obferved, an ex* 
cellent Cordial may be eafily made in the 
following mianner. 

. . Take your Peaches, bruife them^ and in- 
•ftantly ftrain out their Juice thro' a Piece of 
jftrong Linen. In this Juice, without any 
Mixture of Water, diffolve your Sugar. 
And when- the Sugar is melted, add difc 
Quantity of Spirit* No Spices muft be 
ufed in this Ratafia, the fine Flavour of tht 
Peach being far preferable to all Spices in 

the 



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^pi^iktion^ 241 

the World. :The Qi^ndi^ of either the 

Sogar x>r Spirit may be augmontod or le£enr 
t^ accordtd^ to yoor own J'Udgment, or in 
Proporcibn to the Price «of your Rat^« 

As foon as the Spirit is added to the dul- 
caified jfuice of die Peaches, ihe whde muft 
be filtrated thro' a Flacincl Bag,' put into 
Bottles clofc flopped 5 for ,thc fine Flavour 
of the Peach wiQ fbdn be lofl unle& die 
Bottles are very w^l «>rf^ed. Some alfo 
cover the Cork with Sealing-wax, which is 
{DOta-badOaotion. 

If y€)u wotdd'bavc your Ratafia of a bright 
-red Cdl<Mar> your mufl: let your brmfed 
Peaches ^^fcFnaeoC a Day or two 5 hy whidh 
Tn€»m the 'Colour of the Skin, and tfeit 
qf ^tjie Pfcfh near 'the Stooe, wSl ibe iextra€k - 
e4* and give^ yout ftata^ tlie Colour de- 
fired. 

4. Of Orange-^ower 'Ratafia. 

The -Orange-flower has been already . dc- 
fcribed, ^Page 1^7. \ fhall therefore only 
add, -that the Ocange-^flewers ufcd in mak- 
ing Ratafia fliould %c large, jn their full 
Pcrfedion, gathered before the Jlifing of the. 
Sun, and carefully picked from their Stalks, 
Gfr; Some blanch the Orange- flowers, 
by putting them 4nto a fmall Qoantity of 
R Water, 



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242 ' AComplete Syfiem 

Water, and boiling them a few Minutes 
over the Fire. But by this Method the 
moft volatile Parts of the Flower are eva- 
ported, by vehich the Ratafia will lofe 
much of its delicate Flavour. 

The beft way therefore is to ufe the 
Orange- flowers without any previous BoiJiog. 

Recipe fir making ten Gallons of Orange^ 
fiower Ratafia. 

Take of Orange-flowers frefli gathered^ 
and clean picked from their Stalks, &c. 
five Pounds, and infufe them fix Days in 
five Gallons of clean Proof Spirit. Di£- 
folve fourteen Pounds of Sugar in five Gal- 
lons of Water ; and after ftraining the Spirit 
from the Flowers, mix it with the Syrup, 
and filtrate the whole thro' a Flannel Bag. 

Some infl:ead of common Water ufe the 
Orange-flower Water i but it will be ne- 
ceflary in purfuing that Method to take 
care that the Water be frefh made, and 
very fragrant ; for otherwife infl:cad of im- 
proving, you will greatly injure the fine 
Flavour of your Ratafia. 

The foreign Diftillcrs keep two Sorts of 
Orange-flower Ratafia, one they call j/&ag-/^ 
and the other double. The former is made 
.. s^ :^ according 



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^ ^ Diftillatioft.' 243 

according to the above Recipe ; butJii mak- 
ing the latter they ufe double the Quantity 
of Orange- flowers, and confiderably aug- 
ment the Proportion of Sugar. It will be 
iieedlefs to give ..a Recipe for making that 
Sort of Ratafia, which they call doubky a^ 1 
the Procefs is exadly the fame. 

£. Ratafia of Fottngdl Orange. 

Ratafia may be made from any Sort of 
Orange ; but that of the Portugal Orange is 
reckoned the beft. 

The Oranges muft be chofen fair, large, 
and ripe 5 and the outer or yellow Peel be 
<:arefully taken o^. The Juice of the 
;Orangcs muft be then prefledout, dulcified 
with Sugar, and. mixed with the Spirit: 
after which the outer Rinds are to be add^ 
cd, and after a proper Infufion, the whole 
filtrated through a Flannel Bag. 
•" • . » ■« • *• • 

Recipe for making three Gallons of Portugal 
Orange Ratafia. . , 

Take of the Juicte oi Portugal Orangcfs 
two Gallons ; deart* re6f ified Spirit one Gal- 
lon ; four Pounds of Sugar ; and the outeir 
€*eel of ten Ora^gee. Let the wholi in-- 
fufe a Fortnight, and then filter the^ Liqiubr . 
thi^ugh a Flannel Bag. 

R 2 Seme 



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24+ ACimptete'Syftm 

. Spme inftcad^ t)f inftifing the Ptel yt$ 
^iiredcd ii) the bbovfe Recipe, ptrt the jPcerl 
into tlie Spirlt> and diftil it in Balfifeiim 
Mafite; i^ter which thei^ add the Spii^ to 
the dulcified Orange- juicc^ and /filtralb as 
before. ' 

The foregoing Recipes for making Ra- 
tafia from difFcrent T'ftjits^ &c. will be 
fufiicient to inftrudt the young Diftiller in 
the Method tiecefikry to be tpmia^ Ifor 
.making G)rdia}s of this j^d ; Hv it ^rao^ 
be tedious to give Formula's for mbking dl 
the Kinds of Ratafia kept by different Di£^ 
tillers. The Method in all is nebrly "the 
fame } and the Proportioh of Sugar knd 
Spirit may be eafily difcovcrcd by a few'EK* 
perimehts. . -I fliall thcreforfe oonclude/thi^ 
Chapter with giving a ^Ifcdpe for making 
what is' called b^ our j&i|ii^ DiitiUers RaOP* 
ft3Lj tho' a vei y ' bad Comp^tion. 

Recipe for making ten Gallons of common 
EaU(fia. 

Take of Nutinegs e^ht Ounces; bitter 
Almonds ten Pounds \ 'Lisbon Sugar ^ht 
Pounds ; Ambergrife ten Craias : infufe 
thefe lagrpdients three Days in ten Gallons 
.of clca» Proof Spirit, aod fikrc '^rd tjt 
Flannel Dag for ufe^ _ . _ 

The 



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The Nutmegs and bitter Aknonds muft 
bei bruifed; and thie Anibergrife rubbed 
ivkk &e Lisbon Sugar in a Marble Mortar^ 
-before they are kiRifedin thb Spirtt. 

C H A P. LIIL 

Of GoldG^MaJi 

TWl & Cordial ba& it Name firom Leaf 
Gold being formerly ufed la it$ Conv- 
pojfitionr V but as later Experiments ba,ve 
ahundautly demopftrated that Gold pan add 
wthing to its Virtues, it is npw generally 
toiaaitted. ' 

Recipe for making ten Gallons of Gold Cor^ 
dial. 

Take of tjie Roots of Angelica, four 
Pounds ; Raifins ftoned, two Pounds ; Cori- 
ander-feeds, Half aPoiind; Caraway-feeds 
and Cinnamon, of each Half a Pound 5 
Cloves two Ounces y Figs and Liquorice- 
root, of each one Pound; Proof Spirit 
eleven Gallons; Water two Gallons: The 
Angelica, Liquorice, and Figs muft be flic- 
cd, before they are added, Digeft two Days, 
and draw off by gentle Heat, till the Faints 
begin to rife, hanging in a Piece of Linen 
faftened to the Mouth of the Worm an 
R 3 Ounce 



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24^ A Complete Sffiem 

Ounce of Englijh Saffron. Then diflblve ' 
eight Pounds of Sugar in three Quarts' of 
JBLofc Water, and add it; to the diiHUed 
ji/iquor. Some Diftillers inftead of Saffron 
colour their Goods with burnt Sugar, but 
by this means the Cordial is greatly impair- 
ed in its Virtues, 

Or, 
Take of the Juice of Alchermes five 
Ounces; Cloves two Ounces and a Half; 
'^Mufk and Ambergrife, of each Half a 
Dram; Loaf Sugar ten Pounds*; Proof 
Spirit eleven Gallons ; digefl the whole a 
Fortnight in a clofe VefTcl, and filter thro* a 
Ji'lannel Bag for ufe. Some add thirty 
Leaves of Gold; but the Medi9ine is not 
at all the better for it. 

Either of the above Recipes will produce 
an excellent Cordial ; good in Tremblings, 
Paintings, and Lownefs of Spirits, Gfr. Al- 
fo in Naufcas and Griping Pains of the 
Stomach and Bowels. 



CHAP. 



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:- £/* BiftilUtion. 247 

C H A P. LIV. 

Of Cardamum\or All-fours. 

^T^HI^ Water has its Name from th"6 
A four Ingredients in its Compqfition; 
and in Ibme Countries is greatly ufcd by 
the poorer Sort of People. 

Recipe for making ten Gallons of Cardamum. 

Take of Piniehto, Caraway and Corian* 
dcr- feeds, and Lemon-peel, of each three 
Pounds ; of Malt Spirits eleven Gallons ; 
Water three Gallons. Draw off with a 
gentle Fire, dulcify with ordinary Sugar, 
and make up the Goods, to the Strength 
you defire With clean Water. 

This is rarely called for unlefs by the 
poor Sort of People, who are induced to 
ufe it from its Cheapnefs ; tho' it is a better 
Cordial than many drawn from dearer In- 
gredients. It is an excellent Carminativfc/ 
and is often fold for Aqua Mirabilis. 



R jL CHAP 



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;!48 A Ctmpkie Eyfiem 

CHAP. Vf. 
Of Geneva. 

r 

THERE was fwrmerly kept in thciApothe* 
caries Shpps a, dialled fpurituqw Water 
of Juniper $ but the VulgaiF being lood of it as 
a Dram^ the Difliliers fuppl^nted the Apo-* 
thecaries, and fold it under the Name of 
Geneva*. The common Sort however is 
not made from Juniper -berries as if ought 
to bei but from Oil of Turpentine y the Me* 
thod of which we ihall givq ia th« Sequel 
of. this Chapter, , , 

Juniper-berries are, a foundifb Fruit, of 
the SLse of a Pea. They wither and wrinkle 
in the drying, And vyra meet with them 
varioufly corrugated, and ufually covered 
with a blui(h reiinous Duil whea freih. 
They (hould be chofen frefh, plump, /uU 
of Pulp, and of a ftrong Tafte and Stliell, 
They are ufually imported from Gertnun^^ 
tho' we have {denty of the Trees in Ef^g^ 
iand. It is but fmall with us, rarely rifing 
to more than three or four Feet in Height, 
and fcarce ever exceeding five or fix. Some 
of the Juniper Shrubs are Males, fome 
Females of the fame Species ; the Male 
Shrubs produce in j^pril or May a fmall 
Kind CI Juli with Apices on them very 



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ft/ DiftiHatKKU . 249 

lar^e, and foil o£ Farina ; the Femdes 
pnxiuce. none of theie Juli but m\j the 
BerFkSy v^lilch da not ripen till the fecond 
Year, and then do not immediateljr fall off, 
fa that it 1$ no ^oncommon tbin^ to fee throe 
Sets of Berries, or the Berries of three dif- 
ferent Years at once on the fame Tree. 

• If y(M make ufe of EngUJb Berries, let 
them be fully ripe before they are gather- 
ed ; and in order to preferve them, fpfea4 
them very thin on a boarded Floor, leav^ 
ing the Windows and Doors open, and 
turn them once a Day till they are dry; 
after which pack them up in Barrels, fo 
that no Air may come to them, and they 
will keep good all the Year. Some, when 
they are dry, throw them altogether in a 
Heap in a Corner of the Room, where they 
continue till wanted for ufe > but the Berries 
will not keep fo well by this Method as 
by being packed in Cafks \ they lare fubjedt 
to contract a Mouldinefs, which will give 
a TaAe to the Goods^ greatly to their Dif^ 
advantage. 

Some Diftillers as foon as their Berries 
are gathered/ put them into Caiks, and 
cover theni with Spirits of Wine ; by this 
Method the Berries arc indeed wsell prei* 
fcrved, without any Dagger of contracting 
an in Smell, which they are yf^ty apt to 

do 



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25^ A Complete Syjhm 

do by the other Methods unlcfs the greatcft 
Care be taken; but then it muft be re- 
membered, that the Spirit will extrad: great 
Part of their eflcntial Oil, in which their 
Virtues r confift, and confequently the Ber- 
jies thcmfclves will be rendered of litde 
Value. If, therefore, you prcjferve your 
Berries in this manner, you fhould put into 
jcach Cafk'or Jarr, only the Quantity you 
ufe for one Charge of your Still; and when 
you have occafion to ufe them, put both 
the Spirits and Berries into your Alem- 
bic. 

Thus your Berries will be finely preferv- 
fd, without any Lofs either of their eflcn- 
tial Oil, or the Spirits made ufe of to pre- 
ferve. 

Recipe fon making ten Gallons of Geneva. 

Take of Juniper-berries three Pounds, 
Proof Spirit ten Gallons; Water four Gal- 
lons. Draw off by a gende Fire till the 
Faints begin to rife, and make up your 
Goods to the Strength required with clean 
Water. . 

The Diftillers generally call thofe GooiSs 
which are made up Proof by the Nan^e 
of Royal Geneva; for the common Sort 
is much below Proof, ten Gallons of Spirit ' 

being 



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of Diftillation^ 250 

fecmg fufficicnt for fifteen Gallons of Geneva. 
Nay, what is generally fold at the com- 
mon Alehoufes is made in the following 
manner. 

Take of the ordinary Malt Spirits ten 
Gallons; Oil of Turpentine two Ounces, 
Bay Salt three Handfuls. Draw off by a 
gentle Fire till the Faints begin to rife, and 
make up your Goods to the Strenjgth re- 
quired with clean Water. 

In this manner is the common Geneva 
miade, and it is fuprizing that People fhould 
accuftom themfelves to drink it for plea- 
fure. 

There is a Sort of this Liquor called 
Holland'^ Geneva, from it being imported 
from Holland^ which is greatly eiteem- 
ed. 

The Ingredients ufed by the Dutch are; 
however, the fame as thofe given in the firft 
Recipe of this Chapter, only inftead of 
Malt Spirit they ufe French Brandy. In 
*thc firft Part of this Treatife we have fuf- 
.ficiently fhewn the Nature of French Brandy, 
and in what its Excellence confifts; and, 
alfo, that by the Help of a clean Spirit, 
Cordial Waters may be made with the 
fame Goodncfs as thofe drawo with French 

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2;52, ACampMe. S)fiefn 

fql m dif^Uling atid rc<3i^ng^ his Mah 
Spirit^ he isoay aiaJce Gcric^' equal to. thai: 
of the Dutch ^ provided it be kept to a 
proper Age ; for all fpirituous Liquors con- 
%f^, at SoJftncffa spici M^Hotwin^ft hy Age, im- 
g^flSfete t® b* iwitetiH^ bx Art. 

e H A R LVi. 

Of Cherry Bramfy. 

THIS Liquor is greadj; called. fop in 
the Ct)uiiktry | and is made dif&reat 
«ayf» Soma prds. out the Juice of the 
Cherries, and having dulcified it with Su^ 
gar, add as much Spirit to it as the Goods 
wffl bear, or the Price it is btehdcid to be 
£ald fekr« But the comirion Method is to 
put the Cheft^s clean picked into a Caik, 
with a proper Quantity of Proof Spiirit, 
and after ftanding eighteen or twenty Days, 
(ha Goods are drawn off intb^other Ca(k 
fof S»l^, and about two thirds of the firft 
Quiatity of Spiqte pouped into the Ga& 
upon ^ the ChCTries, Thi$ is fuficred to 
A^pd abqut 9-. Mpnth to cxtt^ the whfil^ 
Virtue from the Cherries, after which it is 
4r^wn pff ^fi befor(5 ; and the Cherries pref? 
fed tQ tftke out the Spirit they had abforbed. 
The Proportion of Cherries and SjMril is 
toot very jaiecly obierved j the genfird Rule 

■ , ii 



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is to let the Cafk be about half filled with 
ChcfFics, and then fitted up wkh ?i*i*f 
Spirits. Some add to every twenty Gallons 
of 'Spirit liilf an Oiiilce . of <])inif>amof)^ an 
Ounge of ClQvbSf, and aboi^ three Poundb 
of -3ugar> by ivhich fl*e Flavour of tk* 
Goods is confidel'ably dncpeafed. Bat/'ih 
crrdir to ikve Expdnces, inbt only the Spices 
and -Sugar ave generaSy omitted, bftt alf(^ 
great Pant of the 'Cherpies, and the ji>efi^ 
<wnce 4kpj^\kd by the Jdce of ^Elderwbep. 
iri^. Yoar own Reafbn ^erefore^ jand.tht 
Price you can 'ftll ydur Goods for, tniuft 
dired: you in the Choice of your Ingre- 
dients. 

By thse ferae 'MetSaod you ihay make Raf- 
hcrty Brandy; and if the Colour df thfc 
'Goods be ^nor deep nendugh, 'it 'may be hn- 
proved by an Addition of Cherry Brandy, 

C H A 'P. LVII. 

Of Honey Wt2 fen 

npHIS Water has its Nan^e from the 
■** Honey in its Compofitions thp' that 
Ingredfe'nt is^butof very little Service to the 
Water, if ihade according to 'the ufual Me- 
thod. 

. ^Recife 



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254 -^ Complete Syflem 

f 

'Recipe for tnaking.a Galhn of Honey Water* 

Take of the bcft Honey and Coriander^ 
feeds, of each one Pound; Cloves, one 
Ounce and a Half; Nutmegs and Gum 
Benjamin, of each an Ounce; Vanilloes 
Number four. The yellow Rind of three 
large Lenions : BruHe the Cloves, Nutmegs^ 
Coriander^feed, and Benjamin ; cut the Va^ 
nilloes ia pieces, and put all into a Glafs Alem* 
jbic, witp one Gallon of dean redified 
Spirit, and after digcfting forty eight Hours, 
draw off the Spirit in Balneum Mariax 
To a Gallon of the above Spirit, add of 
damafk Rofe Water and Orange- flower 
Water, of each a Pound and a Half; Mufk 
and Ambergrife of each five Grains. Grind 
the Mufk and Ambergrife with fome of 
the Water in a Glafs Mortar, and after^ 
wards put all together into a digcfling Vef- 
fel, fhaking them well together, and let 
them circulate three Days and three Nights 
in a gentle Heat : Then let all cool ; filter 
and keep the Water in Bottles well flopped 
for ufe. 

This Water was firfl made by that faithr 
ful Chemift Mr. George Wilfon^ for King 
"James II. It is an Antiparalitic, fmooths^ 
the Skin, and gives one of the mofl agree- 
able jSccnts imaginable. Forty or fixty 

Drops 



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^ Diftillation. , 255 

Drops put into a Pint of clean Water, are 
fufficient for wafhing the Hands and Face j 
and the fame Proportion to Punch, or any 
Cordial Water, gives a very agreeable Fla- 
vour. 

• CHAP. LVIir. 

Of Unequalled Water ^ generally fold by the 
French Name TEau fans Pareille. 

There are two^ Sorts of this Water, one 
drawn confideraWy below Proof, and ren- 
dered fine by Filtration, and the other with- 
out the Faints, the Receiver being remov- 
ed as foon as they begin to rife. The lat- 
ter is much the beft, tho' dearer than the 
former. 

Recipe for making a Gallon of the common 
Eau fans Pareille. 

Take the outer Peels of twelve Citrons, 
three Quarts of fine Proof Spirit, and a 
Quart ,of Water. Put all into a Glafs 
Alembic, and diftil to a Drynefs in Balneum 
Mariae ; filtre the Water, and put it into 
Bottles well flopped. 

This is the common Sort, and what is 
generally fold here under the Name Eau 
fans. Pareille. 

Recipe 



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2^6 AComflete Syfitm 

Recipe j&r making a Galhn <f the heft Sort 
of £aa iiins ParciUe. 

Take of the Effence of Cedrat, Berga* 
mot. Orange, and Lemon, of each two 
iDrams; redified Spirit a Gallon; Water 
two Quarts. . Put all into a Glafs Alemhip, 
and diftil in Balneum Maria till the Faints 
begin to riife, when the Receiver muft be 
immediately removed • 

Some to fave the Trouble and Expence of 
Diftillation, mix the Effences with the Spirit 
of Wine, in the manner before mentioned 
in the Chapter for making Hungary Water; 
but this is greatly inferior to that made by 
Diftillation. ^ 

C H A F. LIX, 

Of the Water of Bouquet. 

T*^ HIS Water has its Name from its 
^ Inventor, and is greatly efteemed a- 
broad for its Smdl. It is indeed drawu 
from the itioft ^odoriferqus Flowers, and 
therefore it is no wonder that it is held in 
^reat Eftcem. 



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of Diftillatiom 257 

Recipe Jor making a Gallon of Bouquet^s 
. Water., 

Tajce of the Flowers of white Lillies, and 
Spdnijh Jeitamin, of each Half a Pound; 
Orange-flowers and thofe of the Jonquil 
and Pink of each four Ounces; damafk 
Rofes one Pound. Let thofe . be ^ frefh ga- 
theredy and .immediately put into a Glaf$ 
Alembic with a Gallon of clean Proof 
Spirit, and two Quarts, of. Water. Place 
the Alembic in Balneum Mariae, draw bS 
till the Faints begin to rife. You may ufe 
Spirit of Wine, inftead of Proof Spirit ; but 
it will be abfolutely neceflary that it be en- 
tirely inodorous ; for other wife yoxxt Watct 
will fall fliort of the defired Perfedlion.. 

CHAP. LX. 

Of Cyprus Water. 

np HIS Water is only a dilute Tin6lure 
^ . of Ambergrlfe ; but as it is ufed by 
thofe who are fond of that Perfume, and 
known by the Nanie of Cyprus Water, or 
,Eau Je Cbypre^ I would not omit giving 
the Recipe here, .intending to give a full 
Account of Ambergrife in a fuccceding 
Chapter, 

S Recipe 



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258 A Complete Syjlem 

Recipe for making a Gallon of Cyprus Water • 

Take of the Eflcnce of Ambergrife Half 
an Ounce ; put it into a Glafs Alembic 
with a Gallon of Spirit of Wine and two 
Quarts of Water. Place the Alembic in 
Balneum Marias, and draw ofFtUl the Faints 
begin to rife. 

CHAP. LXI. 

Of Vefinl Water ^ (?r lEau dc Veftale. 

'Tp HIS is a very agreeable Water, and 
^ has been long in ufe in feveral Parts of 
Europe. 

Recipe for a Gallon of Vijlal Water. 

Take of the Seeds of Daucus Creticus or 
Candy Carrots, two Ounces; SpiHt of Wine 
a Gallon ; Water two Quarts. Diftil in 
Balneum Mariae till the Faints begin to 
rife. Then add to the Spirit drawn over 
an Ounce of the Effencc of Lemons, and 
four Drops of the ElTence of Ambergrife,; 
rediflil in Balneum Marias, and keep the 
Water in Botdes well ftoped for ufe, 

chap; 



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- 9f Diftillatiom 259 

CHAP. LXII. 

^Of Beauty Water ^ or Eau de Beaiite^ 

THIS Water has it Name from its ufe 
in wafliing.the Face, and giving an 
agreeable Smell. It is drawn from Thyme 
^and Marjoram, which gives it a very elegant 
OdcfUr* 

Recipe for making a Gallon of Beauty Water ^ 

Take of the flowery Tops of Thyme 
and Marjoram, of each one Pound ; Proof 
Spirits five Quarts ; Water one Quart. Draw 
off in Balneum Mariae, till the Faints be- 
gin to rife, and keep it clofe flopped for ufe* 

C H A P. LXIIL 

Of Royal Water. 

THIS Water has its Name from being 
confidcred as the moft excellent of 
aU fcented Waters. It is compounded of 
^.the Cedrat, Nutmegs and Mace, from 
whence the moft elegant Smell is produc- 
ed J and no Water is at prefent thought 
equal to this. There are two Sorts of Royal 
Water, one produ..ed by a fingle Diftilla- 
* *tion, "and the other by a double Diftillation, 

$2 and 



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26a A Complete Syftem 

and thence called rcdlificd, or double dif* 
tilled Royal Water. 

Recipe for a Gallon of Royal Water. 

Take of Mace one Ounce; Nutmegs 
Half an Ounce 5 Effence of Cedrat, or Ber- 
gamot two Drams : Put thefe into a Glafs 
Alembic (after bruifing the Spices) with five 
Quarts of fine Proof Spirit, and draw off 
one Gallon in Balneum Marias. 

Recipe for making a Gallon of double diftilled 
Royal Water. 

Take of Mace one Ounce ; Nutmegs 
Half an Ounce ; bruife them, and put them 
into an Alembic. with fix Quarts of fine 
Proof Spirit, and draw oflF five Quarts 
with a gentle Fire. Then take the Spirit 
drawn off and put it into a Glafs Alembic^ 
with two Drams of the Eflence of Cedrat, 
or Bergamot, and draw off a. Gallon in 
Balneum Maris. 

Either of thefe Recipes will produpo an 
elegant Water 5 but the latter greatly ex- 
ceeds the former. 



CHAP^ 



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©/• Diftillation. a6i 

CHAP. LXIV. 

Of the TtnSture^ or EJfence of Amber grife^ 
Mufk and Civet. 

I. AUTHORS havfe been long divided ^ 
^^ with regard to the Origin of Amber" 
grife ; fome taking it for a vegetable Juice, 
which either dropped into the Water frorii 
the Trunks or Branches of fome Trees 
growing on the Sca-coaft, or cxudated from 
their Roots which ran out of the Earth in- 
tp the Sea; fome for an animal Produc- 
tion, and formed either by a fecret Proceft 
from Honey- combs, or .the Dung of Birds ; 
and others have very circumftantially record- 
ed that it is produced in the Whale. Thefe 
Opinions are however now looked upon 
as falfe j Ambergrife being univerfally al- 
lowed to be a Mineral Produftion, of the 
Number of Bitumens. It is a light and 
frothy. Subftance,. which generally bubbles 
up out of the Earth in a fluid Form, princi- 
pally under Water, where it is by Degrees 
hardened into the Mafles we fee it in, 

Ainbergrife in its natural, or common 
Form is a lax and coarfe Subftance of an ir- 
regular Structure, friable, and fo light as tor 
fwim upon Water. It is of a pale gray 
Colour, with a faint Tinge of brown in it ; 
but Pieces pcrfeilly and uniformly of this 
S % Cobur 



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J 62 A Complete Syfiem 

Colour ace rare, what we ufually meet 
with is compofed of whitifli, yellowifli, and 
blackiflb Granules i and in Proportion as 
there is more or lefs of this whitifli Matter 
in thefe Mafles, it is more or lefsfcented and 
valuable. It is found in Pieces of perfectly 
irregular Figures, and from the Bignefs of 
a Pea to thofe of ten, twenty, or more 
Pounds 5 nay there have been Maffes found 
of more than two Hundred Weight. 

It (hould be chofen in clean and not over 
friable Pieces, of a pale grey Colour, and 
as uniform as poflible in its Stru^ure, with 
fmall black Specks within. 

There are two Sorts of Eflences made 
from this Perfume j one without Additioa 
of any other odoriferous Subftance, and the 
other from Ambergrife - compounded with 
Mufk and Civit, 

Jiectpe for making the EJfence of Amhergrife. 

Take of Ambergrife and white Sugar-^ 
candy, of each three JDrams ; grind them 
well together in a Glafs Mortar, adding to 
them by flow Degrees, five Ounces of rec- 
tified Spirit of Wine, digefl the whole in ^ 
Martrafs (reprefented Fig. 8.) well flopped 
for four Days, and then feparate the clear 
Tindure or Eflence, which keep in a Bot- 
tle well ftopt for ufe, Rc^ 

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^ Diftillation. 263 

Recipe for making the compaund EJJence of 
Ambergrife. 

Take of Ambergrife and white Sugar- 
candy of each two Drams ; Mufk twelve 
'Grains; Civet two Grains; grind all thefe 
well together in a Glafs Mortar, adding by 
Degrees four Ounces of redtified Spirit of 
Wine ; digeft and feparate the clear Effence 
for ufe, as in the preceding Recipe, 

H. Mulk is a dry, light, and friable Sub- 
ftance; of a dark blackifti Colour, with 
, fome Tinge of a purplifli or blood Colour 
in it. It is foft, and fomewhat fmooth and 
un(3:uous to the Touch, and of a highly 
perfumed Smell. It is brought to us fewed 
up in a Kind of Bladders or Cafes of Skin, 
covered with a brownifti Hair, which are 
the real Bags in which the Mufk is lodged 
while on the Animal. Mufk ihould be 
chofen of a very flrong Scent, and in dry 
found Bladders ; and mufl be kept clofe 
fhut down in "a Leaden Box, by which '. 
means it will retain its Smell, and not grow 
too dry. 

Recipe for making the Effence of Musk. 

Take of Mufk and white Sugar-candy 
of each one Dram 3 rub them well together 

84 in 

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264 A Complete Syfiem 

in a Mafble Mortar, adding by Degrees 
during the rubbing five Ounces of redSfied 
Spirit of Wine : Put the whole into a 
Matrafs, digeft three Days in a gentle Heat, 
and pour off the clear Eflfence, which keep 
in a Bottle well ftopt for ufe. Some add a 
few Grains of Civet to their Effence of Mwfk, 
which confidcrably augments the Finenef§ of 
the Perfume, 

3. Civet is produced, likeMulk, in Bags 
growing to the lowef Part of the Belly of 
an Animal. It is of different Colours fronx 
a pure lively whitifh, to a black ; but the 
'nearer it approaches to the white the better 
it is ; of an extremely ftrong Smell, and a 
bitterifli pungent Tafte. 

* The Effence of Civet is rarely ufed alone, 
but of great fervice in making Additions to 

'other odoriferous Waters, and therefore \ 
fhall here give the Method of making it, 

Recipe for making the Efjence of Civets 

Take of Civet and double refined Sugar, 
of each two Drams i rub them well to- 
gether in a Glafs Mortar, adding' by De- 
grees f^vq Ounces of rectified Spirit of Wine ; 
Put the whole into a Matrafs, digeft three 
Days in' a gentle Heat, and pour off the 
^r^ar Effence for ufe* Thg' the Eflcnccs 



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of Dift illation. 265 

in this Chapter arc, properly fpeaking, Che- 
mical Preparations, and therefore foreign 
to the Bufinefs of the Diftiiler j yet as they 
are often added to perfumed Waters, and 
•ofily made, I thought the above Recipes 
would not be unacceptable to the Rea-^ 
der, 

CHAP. LXV. ^ -^ 

Of Faints^ and the Ufes they may be appli^ 
ed to. 

TNtnany of the preceding Recipes I have or- 
-^ dered the Receiver to be removed as foon 
as the Faints begin to rife j becaufe other- 
wife the Goods would contrafl: a difagree- 
able Tafte and Smell. It is not however 
to be underftood that thefe Faints are to be 
thrown away, nor the Working of the Still 
immediately flopped j for they are far from 
being of no Value, notwithftanding they 
would be of great Difedvantage if fuffcred 
to run among the more fpirituous Parts of 
the Goods before drawn off. As foon 
therefore as you find the clear Colour of the 
Goods begins to change of a bluifli or 
whitifli Colour, remove the Receiver, place 
another under the Nofe of the Worm, and 
continue the Diftillation as long as the Li- 
quor running from the Worm is fpirituous, 
which may be known by pouring a little of 

it 



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«66 A Complete Syftem^ ^c. 

jt on the Still Head, and applying a lighted 
Candle to it ; for if it is fpirituous it will 
burn, but otherwife not. When the Faints 
will no longer burn on the Still Head, put 
out the Fire, and pour the Faints in a Cafk 
for that Purpofe ; and when, from repeated 
DifHUations, you have procured afufficient 
Quantity of thefe Faints, let tjie Still be 
charged wjth them almoft to the Top. 
Then throw into the Still three or four 
Founds of Salt, and draw off as you would 
any other Charge as long as the Spirit ex- 
tracted is of a fufficient Strength ; after 
which the Receiver is to be removed, and 
the Faints faved by themftlyes as before. 

* The Spirits thus extracted from the Faints 
will ferve in feveral Compofitions as well as 
frefh ; but they are generally ufed in Ani- 
feed Water, becaufe the predominant Tafte 
©f the Anifeeds will entirely cover that they 
had before acquired from oiher IngredientSi^ 



THE 



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A 



THE 

I N D E X 

A. 

Page. 

^Ccidents often attending Diftillatkin 33 

how prevented 37 

Remedies for * 41 

Adiiiions^ their Ufe . 20 
Advantages attending the different Kinds of Di- 

ftillation 51 
AtYy promotes and quickens Fermentation 12 

AlembicSy different Sorts of , 29 

defcribed 3« 

the common, how ufed . 52 

Glafs, its Uie S7 

Simple Waters how diltilled by 114 



All'fourSj or Cardamom — 247 

Ambergrifey Defer iptiori oF ^ 26 i 

I—--.-— Effcnce of ^ 262 

Andrew's (Father; Water 207 

^»^^//V/i Water, fpirituous • 166 

' — compound 167 

AnbaU Water ^ ^9^ 

yf«//^^^ defcribed . 157 

-: Water 158 

Anii'^ 



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The I N D E X. 

Page, 

jtntifcorhutie Water 177 

jiqua Caleftis 194 

" Mirabilis \6z 

Aromatics their Ufe ^ 21 

Arracs how procured in the Eaft Indies 26 

• how they may be imitated 88 

■ " how clarified 89 

B. 

Balneum Maria^ defcribed 55 

- " - its Ufes 108 

Barhadois Water 214 

Barnabas (Father) Water of 208 

Baum Water . 138 

Water, compound 196 

Beauty Water 259 

Bergamotj defcribed 203 

'■ a fpirituous Water from 204 

Bodies proper for Diftillation sg 

Bouquet y Water of n6 

Brandies how diftillcd in France ^ 76 
f how W convert Englijh Spirits into 

French y 77 

whence they acquire their Colour 102 



Brewing defined 2 

— — Water proper for 4 

»■ ■ how performed 5 

!J5ry^»y-root defcribed 1 88 

^—^ a compound Water from ibid. 

Burnt Sugar its ufe in colpuring Brandy 105 

C^^^wxVif-flowers, Defcription of 182 

— — — a compound Water from ibid. 

Caraway kt^y Defcription of 159 

•— ^- Water ibid. 

Cardamum 



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5i&^ I N D E X. 

Page. 

Cardamom-fttd^ Defcription of loo 

— . Water 16 1 

Cardamum^ or All-fours ^47 

Carminative Water 1 97 

Cajior^ Defcription of 14^ 

■ a Simple Water from 141 
Cautions in diftilling Vegetable! 116 
Cedratf defcribcd aoi 

■ ■ a fpirituous Water from 202 
Cephalic W^ttr 193 
Cherry Brandy 252 
Cinnamon^ Defcription of . _ ^34 
— — i-^- Simple Water drawn from 135 

> ■ ■• . I - Water, fpirituous * 147 
Citron Water how made 257 
Civets Defcription of * 264 
— Effence of ihid. 
Cloves^ Defcription of 150 

> Virtues of ihid. 
i a fpirituous Water froriv Ihid. 
Cohohationy what 221 
O/i Still defcribed 32 
— its Ufes ' 109 
Colouring of Spirits, how performed loi 
Cordial Waters, Rules for making 14,6 

. . Water of Montpelier 207 

Cuiels^ Defcription of 162 

Cy^m Water ^ £57 

Definition of Diftillation i 

■ of Brewing z 

of Fermentation 7 

of Spirits 62 

Vi^ition 



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' ' Pdgi; 

Definition of Eflcnce ' 6i 

." of Simple Waters 63 

r-- • of Phlegm f^/^. 

^—^ of Filtration 68 

JpigeftioUj what, and^hpw performed 66 

Dt/l-fttd, Defcriptipn of 1 4.2 

•^ — ^ a Simple Water frorrt 143 

Dtfiillationy defined . i 

-~— — of Spirits i 

. ' ■ • Principles of explained 26 

* ■ < worthy the Attention of the learned 

I . how divided ihia. 

*-~-— — per afcenfum, what Hid. 

• — r— per defcenfiim, what 28 

* . ■ per latus, what Hid. 
^' * / »■ Accidents attending the ProceiTes of 

' •^ particular Advantages attending every 

Kind of 51 

how performed in the common 



Alembic ^2 

—*—— how performed in Sand 53 

•— — in Balneum Marias 54 

— — — in GlaiS Alembics ^S 

— — by the vapour Bath 57 

■- Bodies proper for 5^ 

■ what procured by 62 

- the proper Seafon for 6f 

* of Malt Spirits j^ 
— — ^^ of Moloffcs Spirits - 76 

' of Rum Zo 



-— of Sugar 3pirits g^j 

--— ^ of Raifin Spirits ibid. 

. t • Difiil/ation 



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ne i N D E X. 

Page: 

Pifiillation of Simple Waters how to be con*. 

dufted 11^ 

.__. Rules for I20 

....»..._«- of compound Waters i45 



D. 

Divine WsittT «»« 

Double Goods what 145 

f)ry/»ff of Plants why often prejudicial x i J 

£tf« d*Arquebufadc ^o^ 

— — de Bigarde «o4^ 

— .*. de Carmes 19^ 

— fans Pareille '^SS 

Effence, what . 62 

Ftf/»/^5 their ufe 165 
Father Andrew's Water 207 
/?;7/i^^r Barnabas's Water 108 
Fennel^ktdy Defcription of 13$ 
_. Simple Water 136 
Fermentation neccffary to the Extraftion of Spi- 
rits 2 
> ,^ ■ ■ defined 7 
^ — I — ■ Theory of 3 

— — Prafticeof ^5 

; — _ how performed to the greateft Ad? 

vantage 2j 

i^ — —- ^ how kpown to be perfeded 25 

-~— -. itsUfc in drawing Simple Waters 123 



Ferments^ what i< 

•^ ■ ■ ■ how to procure a Stock of 17 

FermentSy 



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^be I N D E X. 

Ferments^ the Alteration they caufc in any neutral 

' fermentable Liquor 19 

Filtration^ how performed 58 

Fire^ how to be regulated n5 

Flavouring ©f Spirits how performed 99 

-Frw/j, Wascr of the four 209 



G, 



Geneva 24! 

G/»f ^r, Dcfcription of 162 

Gold Cordial 245 

Goods double, what 149 

— fingle, what ihid. 

Gout Water igg 

h; 

Heat neceflary in brewing 5 

Heavenly Water 1^4 

i7^;/(y, its ufe as an Addition 20 

* Water. 253 

Horfe-radi/h Water lyg 

Hungary Water, how made 153 



7^w<a/Vtf-pepper, Defcription of 1 29 

■ how cured 130 

— its Ufes ibid. 

" a Simple Water from ;^/U 

'Jafmine Water ^ 206 

Imperial Water x gj 

7«;7//>(rr-.berries, Defcription of 248 

l\ ' ■* the beft Methods of prcferving 249 

- L. 



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the i n n E X; 

Page, 

L 

ladies yfiier 192 

Lavender, Virtues of . »54. 

t— 4— — a fpirituous Water frotii Hid. 

temoH-j^U a,fpirituous Water froiii 152 

M. 

Mali, ^hy preferfcii in Engtand i 
hoVIr to brew with it to Advantage ihid. 

what Parts of it diffolvfc in Water 4 

Spirits how diftillfcd 7« 

Jliifa/ Water j fpirituous ^65 

Moltffes, Spirits how diftilled 75 

MontpeUet' Cordial Water ao7 

Jl4tf//d» in Fcrmehtationi whence Jo 

Afw/J Defcription of 2^3 

*— Effcnccof 7*'^^* 

//iV^^I^intofi.itsUfc 97 

l6tfw<?J, Defcription of 180 

) i-,i ■ - a fpirituous Water frorii 187 

O. 

Oak, Eitfaft of, how <nade i«3 

JL-itsUfc • ^*"^- 

CW, Effential, its Ufc 3i 

*-. of Wincj how procured 99 

w^-itsUfe .' - ^°* 

— Effentiali of Orangc-Bowefi 130 

Oltofaccbarum, what 21 

Or«»?c Water, fpirituous ^o« 

Cordial Watet 204 

Flowers, Defcription of 127 



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ne INDEX. 

Page. 

Orange-flowers^ Simple Water of 127 

'^ double Water of 128 

— Effential Oil of 129 

^ Cordial Water from 131 

- — ^— Peel, a Simple Water from rii 

P- 

Parfley Water, compound 196 

Penny royal ^ its Ufes 138 

■— a. Simple Water from 139 

-T — — Water, fpirituous 195 

Pepper -mint Water ij6 

• ■ — fpiritooqs * 165 

Phlegm^ what, 63 

Pimento^ Dcfcription of 139 

Piony^ Dcfcription of 184 

■ ■ ■ ■- a compound Water from 185 
Plague Water 169 
Plants^ Spirit of, what 113 

what they lofe in drying ibidj. 

jPr^5/V^ of Fermentation - 15. 

Principles of Diftillation explained 27 

R. 

Raiftn Spirits how extradlcd 83 

• great Ufe of 85 

Ratafia^ common 221 

—^ red 224 

■ fineandxlry 226 
- " ■■ mixed 228 
^ • white from Grapes 230 

■ from Peaches 234 ' 

, ^ from Orange-Howers 241 

• * from the Portugal Orange 243 

— : Englijh 244 

RiCiificationy what * ^9 

ReUification^ 



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The I H T> E X. 

ReSfification^ how performed to the greateft Ad- 
vantage 90 

■ by alcaline Salts 92 

■ by Alcalies arxi Acids 94 

■ '■ ■ , by falint Bo ies ibtd. 

■ by qaick Lime 95 

■ by neutral Sales ibid^ 
Roman Water 213 
Rofcy Dcfcription of 131 
■■ ^ 2l Water drawn frona i3Z 
— — Effence of . ^33 
Rofemary^ z Simple Water of no 
« Virtues of 153 

. a fpirituous Water from sbU. 

Ros foliSy Defcription of 215 

■ ■ ■ — compound Water Hid.. 
Royal W^ttr 260 
Rules for condufling Simple Diftillatiora 120 
— — for making Cordial Waters 146 
Rum^ how didilled 80 
— — whence it derives its Flavour ibid, 
— — how it may be made to refemWe Arrac 82 
Sand, its ufe in Dift illation 53 
Salt, Glauber*s, Spirit of, its Ufe 20 
Seafon propp* for diftilling 67 
Seeds, Water of the four 211 
Simple Waters, what 63 

■ how diftilled J07 feq. 
' their Contents i * 2 
•— --i how diftilled by the Alembic 1 14 

■ ■ " drawn from a fermented Plane 123 

of Baum 137 

— of Caftor 140 

— ! — of Cinnamon 135 

•~^ — of Dill-feed 142 

T z Smffc 



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Ti&iT I N D X. 

Simp'e Water of Fcnnel-fced 1^6 

^— r^ of Jamaica Pcppcf f 39 

of prange-pecl 142 

r of Penny-royal 138 

of Pepper-min|; 136 

— of Rofes 132 

* of Spear-mint* 137 

Single Goods, what 145^ 

Spear -mint Water 13 7 

^___ Ufc of ihid. 

Spices^ Water of the four 210 

Spirits, Diftillation of ' ^E 

" not to be extra(E^cd without 2^ prcviousf 

Fermentation 2 

r- — - from Malt,, how esttraAed 70 

• frorp Mploffes, how drftil|ec| 75 

how cxtra<5|;ed frorn Sugv 83 

-— • from Raifins ibid. 

■ how flavoured 97 

■ ' ■■ how coloured j6i 

■ of Plants, what 113 
" Sfepbens^s (DfJ Water 172 

5//V/coIc1, dcfcribed 32 

——itsUfes 109 
' — the Operations of it how performed . 119 

Stock of Ferments how procured 17 

Siibje5l^ fermentable, what compofed of 8 

Sugar Spirit, v^hat, and how cxtrafted 80 
— - burnt, its Ufe in colouring ^randy 105 

Sulphur^ Oil of, its Ufe "^ 26 

Surfeit Water ' 173 



T. 



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fbe I N P B X, 



Fagt 



Tartar^ an aqueous Solution of, Hs Vfe ao 

Tbepry of Fermentation 8 

^reack, i» Ufe as an Addition •» 

Spirit from 75 

its Ufc in flowing Brandy 104 

Water ""«>• 

5n»f/»Ro8foIis 3*7 

rtf#fl«r Bath, its Ufc 57 

p-^/4/ Water «58 

IJtuqualled V^MV *55 

!- i- Royal . «*9 

. by Digeftion <«•»' 

; Frewb *»® 

fi»Awr<?a Water aoo 

W. 

ff^ajbt what fo called by the Diftillers 7 

/TtfKr, what fitted for brewing^ ^ 4 

. , why neceflary in feveral Diftillations 49 

fTaters, Simple, what j?3 

I howdiftilled . i07feq.. 

„. drawn from fermented Plants 123 

, frotn Bium ?'*'«• 

, from Caftor I40 

. from Cinnamom '35 

. from Dill-feed »42 

. from Fennel-feed '3^ 

. from Jamaica Pepper ^ 1 39 

- ' Waters 

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The 1 N D E X. 

Water^ Simple from Orange-flowers 
• — — -r double of Orange -flowers 

— ' • from Orange-ped 

— — — from Penny-royal 
•— — from Pepper- mint 
> from Rofcs 

from Spear-mint 



JVaier^ Spirituous^ of Father Jndnw 

— — ^ from Angelica 

of Anhalt 

^— from Anifceds 

■ called Barbados 5 

^- of Father Barnabas 

— . from Baum 

• • from Bergamot 

- 1 ' ■ from the Begaradc 
• of Beauty 

■ of Bouquet 

•-— from Bryony-root 

-* from Camomile-flowers 

■ from Caraway-feed 

• — from Cardamom- feed 

• ^ called Cardamuna 

from the Ccdrat 



— callvd Cephalic 

— from Cinnamon 

— from Cloves 

— from Citron -peel 
-— of Cyprus 

— called ^Divine 

— called Eau fans ParciUc 

— from four Fruits 

— from four Seeds 

— from four Spices 



127 
128 

I4t 
138 
136 
132 

207 
166 
199 

^57 

214 
20S 
, 190 
203 
204 

. 182 . 

159 
160 

247 
201 

'93 

147 ^ 

257 
212 

'21 i 

2ia 



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The INDEX 

ff^atefj Spirituous^ called Gold Cordial 245 

-^ againft the Gout * log 

*■ called Heavenly 1 j o^ 

' ■ from Honey, 6?r. 253 

' ■ from Horfe-radilh 178 

- from Jafmine-flowers zo6 

^ • called Imperial 183 

*— ■ from Juniper-berries 248 

*■ ■ for Ladies 102 

* from Lavender j^4 

■ from Lemon-peel 1^2 
*T— ^ of Montpelier 207 

■ from Nutmegs j 86 
* '- — from Orangc-pecl 168 

■ from Parflcy 196 

■ from Penny-royal ip^ 

■ from Pepper-mint i()^ 
> from Piony, (^c. 184 
.^ . againft the Plague i6j 

» called Ratafia 221 

■ called Roman 2 1 2 

■ from Rofemary I r^ 
" from Ros Solis 215 
« called Royal 259 

■ againft a Scurvy i^j 

• ■ from Spear*mint ig^^ 

■ ■ of Dr. Stephens 1^1 
*— ^= againft a Surfeit j 7 j 

. ■ from Venice Treacle 1 80 

■ called Veftal 258 

■ called Ufquebaugh 218 
■■ againft Wind 1^7 

■ the Wonderful 162 
-■■ ■ from Wormwood 1 7^ 



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The I U l> t X. 

W^atiT Spirituous^ ajjauill Wounds 
if^insj Oil of, how procured 

. itsUfe 

fFtnter^s Bark, Defcription of 
Wonderful Watcr,^ how made 
l^ormwood Wmr^ leffcr Compofiti<Ht 
■ I ■— — . greater Compofitioii 



20d 

99. 
162 




FINIS. 



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